Jersey Royal Potato and Razor Clam Paella

Preheat oven to 180°C (350°F).

In a large paella pan or wide skillet, melt the Jersey butter with olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper and cook for another 2 minutes until fragrant.

If using, add the chorizo and cook until lightly browned, releasing its flavour.

Add the chopped tomatoes and smoked paprika. Cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.

Add the sliced Jersey Royal potatoes to the pan and stir to coat them in the tomato sauce. Season with salt and pepper.

Pour in the warm fish stock and saffron-infused water. Bring to a simmer, then reduce heat to low, cover and cook for 20 minutes, or until the potatoes are almost tender.

Stir in the Jersey milk. Arrange the mixed seafood and razor clams on top of the potatoes. Cover again and cook for another 5-8 minutes, or until the clams have opened and the seafood is cooked through. Discard any clams that don't open.

Transfer the paella pan to the preheated oven and bake for 5-10 minutes to achieve a slightly crispy top on the potatoes.

Remove from the oven and let the paella rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.