Ingredients

Steps

• Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes.
• Add the chorizo and fry until it releases its oil, then stir in the paprika and rice.
• Coat the rice in oil before pouring in 1 litre of stock.
• Bring to the boil and simmer for 15 minutes.
• Add the clams and peas and cook for five minutes until the shells open.
• Discard any clams that do not open.
• Season with salt and pepper and stir through the parsley and salmon flakes.
• Garnish with lemon wedges and serve immediately.