Ingredients

• 4 tablespoons olive oil
• 1 onion , chopped
• 2 cloves garlic , minced
• 1 red bell pepper , chopped
• 4 ounces Spanish chorizo , casing discarded and cut into 1/4-inch dice
• 2 skinless , boneless chicken breast halves - cut into 1-inch cubes
• 1 , 12 ounce
• 5 cups chicken broth
• 0.5 cups white wine
• 1 sprig fresh thyme
• 1 pinch saffron
• salt to taste
• ground black pepper to taste
• 2 squid , cleaned and cut into 1-inch pieces
• 2 tomatoes , seeded and chopped
• 0.5 cups frozen green peas
• 12 large shrimp , peeled and deveined
• 1 pound mussels , cleaned and debearded
• 0.25 cups chopped Italian flat leaf parsley
• 8 slices lemon , for garnish

Instructions

1. 1 Heat olive oil in paella pan over medium heat. Add onion, garlic, and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 ½ cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2. 2 Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in ½ cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3. 3 Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4. 4 Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

Nutrition per serving