Heat the olive oil in a large deep pan over a medium high heat and sauté the onion & garlic 2 minutes. Add the Chicken & Primo diced Chorizo to the pan and stir fry until browned. Remove from the pan and set aside.
Mix together the olive oil, saffron powder, smoked paprika and tomato paste well.
Return the pan to the heat over a medium heat 1 minute, add the saffron & tomato paste to the pan and cook 1 minute.
Add the rice to the pan stirring well for 1 minute. Add the hot chicken stock to the pan and cook stirring 2 minutes. Stir in the diced tomatoes, chicken and diced chorizo along with the capsicum.
Arrange the mussels and prawns decoratively on the top.
Reduce heat to low and cover 15 minutes or until rice is cooked when tested.
Serve Paella garnished with lemon zest and torn parley leaves.
Notes:
For a delicious alternative replace chicken with sliced pork fillet.
