Paella with chicken, chorizo and clams, finished with shirred eggs

Brown the sliced chorizo and the chicken thighs in the paella pan for colour and flavour at the base of the pan, slow and low; remove.

Cook the onions and garlic to a light caramelization, then add the chopped Italian parsley for the sofrito.

Add fresh tomatoes to deglaze the pan and cook down until much of the moisture has evaporated, cooking off the acid.

Add tomato paste, the saffron and chili flake mixture, a bay leaf, and chopped rosemary and sage; cook another couple of minutes.

Sprinkle in the arborio rice and stir-fry it until coated with the base.

Add just enough warm chicken stock to cook down without being soupy, so the edges can crisp; bring to a simmer and cook about 10 to 12 minutes, until about 60 to 70% of the liquid is absorbed.

Return the chorizo and chicken with some roasted red peppers and cook another four or five minutes until the rice starts to get al dente and most of the moisture is absorbed.

Add the clams, cover and cook about four or five minutes until they open.

Crack a couple of eggs on top, season with a touch of salt and pepper and finish in a preheated 400 degree oven about five minutes, until the eggs are just set and the edges crunchy.