Heat half the olive oil in a paella dish or heavy-based saucepan.
Fry the chorizo and pancetta until they are crisp.
Add the garlic, onion, and pepper and cook until softened.
Stir in the thyme, chilli flakes, and calasparra rice until grains are glossy.
Add paprika and white wine, and once bubbling, pour in 1.2 litres of hot chicken stock.
Add the browned chicken thighs and cook for 5 to 10 minutes.
Place clams into the dish with joins facing down.
Sprinkle in the peas and tomatoes and cook gently for another 10 minutes.
Heat the remaining oil with garlic cloves in a separate pan.
Quickly fry the prawns for two minutes and add them to the paella.
Fry the squid in the same pan and add it to the dish.
Scatter chopped parsley over the paella and serve immediately.