My favourite paella

INGREDIENTS

• olive oil
• 2 raw iberico chorizo sausages, approximately 250g in total, thickly sliced
• 300 g higher-welfare pork belly, skin removed, cut into 1cm pieces
• 1 green pepper, deseeded and roughly chopped
• 1 red pepper, deseeded and roughly chopped
• 5 cloves garlic, peeled and roughly chopped
• 1 onion, peeled and roughly chopped
• 1 small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped
• sea salt
• freshly ground black pepper
• 1 good pinch saffron
• 400 g clams or mussels, from
• , ask your fishmonger, scrubbed clean and debearded
• 300 g paella rice
• 200 g jarred red peppers in oil, drained and torn into pieces
• 400 g tinned chopped tomatoes
• 1 litre organic chicken or vegetable stock
• 12 large prawns, from
• , ask your fishmonger, shells on
• 150 g squid, from
• , ask your fishmonger, cleaned and finely sliced
• 150 g green beans, sliced very thinly at an angle
• 1 lemon, cut into wedges