José Pizarro’s recipe for smoked pimentón clam rice with chorizo and roast peppers

A paella-style shellfish dish with Spanish sausage and mild, sweet peppers

We Spaniards eat a lot of rice whatever the season, not least because it’s both versatile and moreish. For today’s recipe, I’d recommend using bomba, a short-grain variety that’s ideal for this type of cooking. And while you could roast regular red peppers, I actually prefer jarred roast piquillos in this dish – they’re a great store-cupboard standby, and much sweeter. Clams and chorizo are a match made in heaven, with the sweetness of the shellfish dancing beautifully with the spicy smokiness of the sausage. Clams are hugely popular in Spain, where they are also good value, but you could use mussels instead, seeing as they’re much more affordable in the UK.

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