Method

1. Heat 1 tbsp oil in a 32 cm / 12” paella pan or large skillet over high heat. Add Chorizo and cook until browned. Remove with a slotted spoon.
2. Heat remaining oil. Add garlic and onion, cook for 3 minutes or until translucent. Add capsicum and cook until softened. Add tomato and cook for 1 minute to soften.
3. Add chicken and squid. Cook until chicken is lightly browned all over but still raw inside.
4. Add rice and mix until the grains are coated in oil.
5. Add in most of the chorizo (reserve some for garnish).
6. Add chicken broth and saffron, stir once, then leave until it starts simmering. Turn the heat down slightly to medium high so it is simmering energetically but not rapidly for 3 minutes, then turn the heat down to medium. Do not stir.
7. Cook for another 7 minutes (no stirring) – there should still be plenty of liquid but you can see rice on the surface. Push the prawns into the rice, so they are mostly immersed, then push the mussels in so they are partially immersed. The mussels will leech liquid.
8. Cook for 5 – 8 minutes or until prawns are opaque, mussels are open and most of the liquid has evaporated. Discard any that do not open.
9. Do a taste test to see if the rice is cooked – it should be firm but cooked. If it is too firm for your taste, just add a splash of hot water (not too much!) and keep cooking.
10. Scatter over reserve Chorizo sausage – residual heat will warm through.
11. Rest for 5 minutes before serving, scattered with plenty of parsley and wedges of lemon if desired