• Heat a Spanish paella pan with a splash of olive oil.

• Add the onioh, garlic and chicken, cook out gently for a couple of minutes unti the onion is soft and the chicken is sealed, season with salt and pepper

• Add the bacon and chorizo, continue to try for 2-3 miss

• Add rice and stir so that rice is coated in the oil, cook for a few seconds then to add the rest of the ingredients; saffron (and saffron soaking water), papri chillies, capsicum, fresh tomatoes, tomato paste & tinned tomatoes

• Now stir to combine

• Add all the boiling stock to the pan, season

• Reduce heat and leave paella to cook slowly on a low simmer occasion shaking the pan and giving it the odd stir

• After approx 15 mins the rice will have absorbed all the stock, now add prawns and submerge them under the rice

• Steam the mussels separately (throw away any open mussels before
adding them to a large pan with a tight fitting lid and a little boiling water to the
base of the pan, season, apply to a high heat for 2-3 minutes until tr
open, strain and place on top of the paella (throw away any closed
• Generously garnish the paella with the chopped parsley and lemon
serve with aioli (garlic mayonnaise)