- Step 1
Bring stock and saffron to the boil in a large saucepan on high. Reduce heat to simmer.
- Step 2
Heat half the oil in a large saucepan. Saute onion and garlic for 1-2 mins until onion is tender. Add capsicum, chorizo and chicken and cook, stirring, for 5-6 mins or until browned and the chicken is cooked. Transfer to a bowl. Cook prawns until just changed in colour. Set aside.
- Step 3
Heat remaining oil in same pan on high. Cook rice, paprika and turmeric for 1 min, stirring. Add white wine and simmer for 3-4 mins, until almost evaporated.
- Step 4
Add hot stock and simmer, covered, for 15 mins, without stirring. Add mussels. Cover and simmer for 4-5 mins, until the mussel shells open.
- Step 5
Stir chorizo mixture, prawns, tomatoes, peas and parsley into rice and heat through. Serve with lemon wedges.
- You could also add cubes of fish or calamari rings.
- Don't eat any mussels whose shells don't open after cooking.