Chorizo and Seafood Paella - Mindd Foundation

Ingredients

• 500 ml (1lb 1½ oz / 2 cups) chicken stock (see recipe)
• 2 pinches saffron threads (15 – 20 threads)
• 1 head of cauliflower, coarsely chopped
• 2 tablespoons coconut oil, duck fat or tallow
• 150 g (5¼ oz.) Spanish chorizo, thickly sliced
• 1 red capsicums, seeded and diced
• 2 fresh tomatoes, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon sweet paprika
• 1 tablespoon smoked paprika, plus more to serve
• 1 small bunch fresh flat-leaf parsley, leaves and stems chopped separately
• 8 king green prawns, peeled, with tails intact, deveined
• 400 g (14 oz.) mussels, cleaned
• 300 g (10½ oz.) clams, cleaned
• Extra virgin olive oil, for drizzling
• ½ lemon, juiced