Preparation time 15 minutes
Cooking time 30 minutes
Tick off the ingredients as you buy them
Coat the chicken in 1 tablespoon paprika and season with salt and pepper. Heat ¼ cup Moro Frutal Extra Virgin Olive Oil in a paella pan, wok or large pan. Brown chicken on all sides and remove. Wipe out the pan. Heat the remaining oil and sauté bacon, onion and garlic until golden. Add capsicum and tomatoes and sauté a further 2 minutes. Add rice and cook, stirring regularly, for 2 minutes. Combine stock, wine, tomato paste, 2 teaspoons paprika and saffron together and add to rice. Return chicken to the pan with chorizo, bring to the boil, reduce heat and simmer for 10 minutes. Stir in peas and arrange prawns and mussels decoratively over rice. Simmer covered without stirring for 20-25 minutes, adding a little extra water if needed, until rice is cooked. Garnish with parsley, sprinkle with paprika, drizzle Moro Frutal Extra Virgin Olive Oil and serve with lemon wedges.
For best results use a Paella rice, such as Spanish Calasparra rice, otherwise, long grain rice may be substituted.