Simple Paella

• 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

1. Bring stock and saffron to a boil in a medium saucepan on high heat. Reduce heat to low; simmer.
2. 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.
3. 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.
4. Add hot stock and simmer, covered, for 15 mins without stirring. Add mussels. Cover and simmer 4-5 mins, until the mussel shells open.
5. Stir chorizo and shrimp mixture, tomatoes, peas and parsley into rice. Cook until heated through. Serve with lemon wedges.

chicken stock, saffron, oil, onion, garlic, red pepper, chorizo sausage, chicken, shrimp, medium grain white rice, paprika, turmeric, white wine, mussels, tomatoes, frozen peas, parsley, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/33039 (may not work)