Tipsy Tarts Deli

Ingredients olive oil 6 free-range chicken thighs , skin on, bone in plain flour 100 g quality chorizo 1 onion 4 cloves of garlic ½ a bunch of fresh flat-leaf parsley 6 rashers of higher-welfare pancetta or smoked streaky bacon 2 litres organic chicken stock 2 large pinches of saffron 1 heaped teaspoon smoked paprika 3 cups uncooked Arborio rice or other short-grain rice 1 dozen littleneck clams, scrubbed 10 large raw shell-on king prawns , from sustainable sources 500 g mussels , (cleaned) from sustainable sources, optional 1 lemon Method Preheat the oven to 190ºC/375ºF/gas 5. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely