Pinch saffron threads
1 tbsp olive oil
2 cups good quality chicken stock
300g chicken wings, cut into drumettes (about 8 pieces)
1 chorizo sausage, cut into rounds
1 large brown onion, finely diced
½ red capsicum, finely diced
2 garlic cloves, peeled and left whole
2 tomatoes, finely diced
3 squid/calamari tubes, sliced into rings
1 tbsp smoked paprika
3 sprigs rosemary
2 bay leaves
2 cups Bomba or equivalent short-grain rice
10 mussels, de-bearded
10 king prawns
1 lemon, cut into wedges
Wrap the saffron in some foil, then place in a paella dish or large saucepan on high heat to toast. Remove and unwrap after about 10 seconds cooking on each side and place the saffron into the chicken stock.
In the same pan, heat some olive oil and cook the chicken for a few minutes on each side until browned all over. Add the chorizo to the pan and allow the fat to render. Once the chorizo is a little crispy, remove both meats from the pan and set aside.
In the same pan with the oil from the chorizo, cook the onion, capsicum, garlic and tomatoes until soft. Add more olive oil if necessary. Add the calamari and cooked chicken and chorizo back to the pan, and stir to combine.
Add the paprika, rosemary and bay leaves, then pour over the stock and saffron. Bring to the boil then rain in the rice. Shake gently to combine then leave to cook over a low heat for 10-15 minutes.
Arrange the mussels and king prawns on top and gently nestle them into the paella. Leave to cook for a further 5-8 minutes until the mussels open, the prawns are cooked, and all of the liquid has been absorbed.
Garnish the paella with lemon wedges and serve.