Spanish Paella - cooking recipe

Ingredients

3/4 cup white wine
1 lb mussels, cleaned, open or damaged shells discarded
2 tbsp olive oil
1 1/4 lb chicken breast, skin-on, deboned and diced
1 None onion, peeled and finely diced
2 cloves garlic, peeled and finely diced
2 None red bell peppers, deseeded and sliced
8.75 oz paella rice
3/4 cup orange juice
2 cups vegetable stock
1 lb mixed frozen seafood, thawed
1 lb cherry tomatoes
2 pinches saffron
1 lb fish fillet (such as swordfish or hake), cubed
4 sprigs fresh flat-leaf parsley, chopped, to garnish

Preparation

Bring wine to a boil, season then add mussels, cover and simmer for 6-8 mins, until shells open. Drain, reserving cooking liquid. Discard any unopened shells.
Heat oil in a large heavy-bottomed pan, season chicken then sear. Remove from pan. Lower heat, add onion and garlic and sweat until softened. Add pepper and cook for 2 mins. Add rice, orange juice, vegetable stock and reserved mussel liquid. Add thawed seafood, tomatoes and saffron. Season and add a pinch of sugar. Add chicken and fish, cover with foil and cook over low heat for 20-25 mins. Remove foil, add mussels and heat through. Sprinkle with parsley.