|200 g||chorizo — diced|
|4||chicken — thighs, skinned and deboned|
|1||onion — finely chopped|
|2||garlic — cloves, mashed|
|1||red pepper — deseeded and chopped|
|1||tinned tomatoes — chopped|
|1.5||paella spice mix|
|1||paprika — smoked|
|500 g||rice — paella|
|1.5 l||stock — warm|
Heat the oil and add the chorizo and chicken pieces.
Fry until the chorizo has rendered its fat and the chicken pieces are golden all over.
Remove the chorizo and chicken from the pan, leaving the oil in the pan.
Add the 2nd tablespoon olive oil and fry the onions and garlic until soft.
Add the red pepper and fry for another 5 minutes until soft
Add the tinned tomatoes, spice mix and paprika mix and fry the mixture for about 8 minutes until thickened, stirring constantly.
Add the rice and mix through.
Return the chorizo and chicken and mix with the rice.
Add the stock and let the mix simmer for 20 minutes, stirring once a while.
Place the prawns and mussels on top of the rice and cover the pan with foil.
Let the mixture simmer for another 15 minutes over a low heat until the seafood is cooked and the stock has just been absorbed.
Serve with lemon wedges.