4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
4 ounces chorize sausage, cut into pieces
2 skinless, boneless chicken breast halves – cut into 1 inch cubes
1 (12 ounce) package uncooked Arborio rice
5 cups chicken broth
1/2 cup white wine
1 sprig fresh thyme
1 pinch saffron
salt to taste
ground black pepper to taste
2 squid, cleaned and cut into 1 inch pieces
2 tomatoes, seeded and chopped
1/2 cup frozen green peas
12 large shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
1/4 cup chopped Italian flat leaf parsley
8 slices lemon, for garnish
Heat olive oil in paella pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done.
Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.