4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red pepper, chopped
125g (4¼ oz) fresh chorizo sausage, casing removed and diced
2 skinless, boneless chicken breast fillets, diced
350g (12 oz) uncooked Arborio rice
1.25 litres (2 pints) chicken stock
100ml (4 fl oz) white wine
1 sprig fresh thyme, leaves only
1 pinch saffron
salt and freshly ground black pepper to taste
2 squid, cleaned and diced
2 tomatoes, seeded and chopped
75g (3 oz) frozen garden peas
12 large prawns, peeled and deveined
500g (1 1/4 lb) mussels, cleaned and debearded
generous handful chopped parsley
8 wedges lemon to garnish
Heat olive oil a pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo, chicken and rice; cook for 2 to 3 minutes. Stir in 1/2 of the stock, wine, thyme leaves and saffron. Season with salt and pepper. Bring to the boil and simmer for 15 minutes; stir occasionally.
Taste the rice and check to see if it is cooked. If the rice is uncooked, stir in 1/3 of the remaining stock. Continue cooking, stirring occasionally. Stir in additional stock as necessary. Cook until rice is done.
Stir in squid, tomatoes and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with aluminium foil and leave for 3 to 5 minutes.
Remove the foil and sprinkle parsley over the top. Serve in paella pan garnished with lemon wedges.