1:Add the saffron to the hot stock and leave to infuse for 30 Minuets Meanwhile heat half the oil in a large heavy-based frying pan.add half the chorizo and fry for 3-4 minuets until crisp.Remove with a slotted spoon and drain on kitchen paper.Repeat with the remaining chorizo put to one side. 2: Heat 1tbsp oil in the pan add half the chicken and cook for 3-5 minuets until pale golden brown Remove from the pan and put to one side.cook the remaining chicken and put to one side. 3:Reduce the heat slightly heat the remaining oil and add the onion Cook for 5 minuets or until soft add the garlic and paprika and cook for 1 minute .Put the chicken back into the pan.then add the pepper and the tomatoes 4: Stir the rice into the pan .then add one-third of the stock and bring to the boil.Season with salt and pepper reduce the heat and simmer uncovered,stirring continuously until most of the liquid has been absorbed.5:Add the remaining stock,a little at a time allowing the liquid to become absorbed after each addition (this should take about 25 minutes)Add the sherry and cook for a further 2 minutes. 6: Add the mussels and their juice to the pan with the prawns lemon juice and reserved chorizo.Cook for 5 minutes to heat through .Adjust the seasoning then garnish with the parsley,if you like and serve with lemon wedges. ingredients 1/2 tsp saffron threads 900ml—1.1litres (1 1/2-2 pints)hot chicken stock 5tbsp olive oil 2✖️70 pack sliced chorizo sausage 6 boneless, skinless chicken thighs each cut into three pieces 1 large onion chopped 4 large garlic cloves,crushed 1tsp paprika 2 red pepper seeded and sliced 400g can chopped tomatoes in tomato juice 350g. (120z) long-grain rice 200 g(7 fl oz) dry sherry 500g pack ready-cook mussels 200g (7oz) cooked tiger prawns drained juice of 1/2 lemon salt and ground black pepper fresh flat-leafed parsley sprigs to garnish (optional) lemon wedges to serve
