Spiced Lemon Paella - cooking recipe

Ingredients

1/4 cup olive oil
2 None cured chorizo sausages, thinly sliced
1 large red onion, thinly sliced
1 None red pepper, chopped
3 cloves garlic, crushed
1 None long red chili pepper, thinly sliced
1 tbsp smoked paprika
2 tsp grated lemon peel
None None Pinch of saffron threads
2 cups arborio rice
5 cups reduced sodium chicken stock
1 lb large shrimp, peeled and deveined, tails intact
1 lb mussels, scrubbed and bearded
2 None tomatoes, seeded and diced
2 tbsp chopped cilantro
None None Lemon wedges, to serve

Preparation

Heat 1 tbsp of the oil in a 14-inch paella pan or large skillet on medium-high. Cook chorizo, turning, for 4-5 mins, until browned. Drain on paper towels. Heat remaining oil in same pan on medium heat. Cook onion, pepper and garlic, stirring, for 3 mins, until onion softens.
Add chili pepper, paprika, lemon peel and saffron; cook, stirring, for 1 min, or until fragrant. Add rice and stir to coat grains. Return chorizo to pan. Stir in stock; bring to a boil on high heat. Reduce heat to low. Simmer, uncovered, for 15 mins, until rice is almost tender.
Nestle shrimp and mussels into rice mixture. Place tomato over the top. Cover with a lid or foil and simmer for 5-10 mins, or until shrimp are cooked and mussels have opened. Sprinkle with cilantro and serve with lemon wedges.