Simple Paella - cooking recipe

Ingredients

4 cups chicken stock
None None Pinch saffron
2 tbsp oil
1 None onion, diced
2 cloves garlic, crushed
1 None red pepper, seeded and cubed
1 None chorizo sausage, sliced
1 None boneless skinless chicken breast, cubed
1 lb large shrimp, peeled and deveined
1 3/4 cups medium grain white rice
2 tsp smoked paprika
1/2 tsp turmeric
1/2 cup white wine
12 None mussels, scrubbed
4 None tomatoes, chopped
2/3 cup frozen peas
1/4 cup chopped parsley
None None Lemon wedges, to serve

Preparation

Bring stock and saffron to a boil in a medium saucepan on high heat. Reduce heat to low; simmer.
Heat half the oil in a large deep skillet on high heat. Saute onion and garlic 1-2 mins until onion is tender. Add pepper, chorizo and chicken and cook, stirring, 5-6 mins or until browned and the chicken is cooked through. Transfer to a bowl. Cook shrimp until just changed in color. Transfer to bowl with chorizo mixture.
Heat remaining oil in same pan on high heat. Cook rice, paprika and turmeric for 1 min, stirring. Add white wine. Reduce heat to low; simmer 3-4 mins, until almost evaporated.
Add hot stock and simmer, covered, for 15 mins without stirring. Add mussels. Cover and simmer 4-5 mins, until the mussel shells open.
Stir chorizo and shrimp mixture, tomatoes, peas and parsley into rice. Cook until heated through. Serve with lemon wedges.