Quail and mushroom paella | Women's Weekly Food

Ingredients

• 4 (640g) quails
• 2 x 200g (6½-ounce) chicken breast fillets
• 2 fresh small red thai (serrano) chillies, chopped finely
• 2 clove garlic, crushed
• 2 tablespoon lemon juice
• 1/4 cup (60ml) olive oil
• 1 medium_piece (150g) brown onion, sliced thinly
• 250 gram (8 ounces) button mushrooms, sliced thinly
• 100 gram (3 ounces) swiss brown mushrooms, sliced thinly
• 1 small_piece red capsicum (bell pepper) (150g), sliced thinly
• 1 small_piece green capsicum (bell pepper) (150g), sliced thinly
• 2 cup (400g) white long-grain rice
• 1.25 litre (5 cups) chicken stock
• pinch saffron threads
• 3/4 cup (90g) frozen peas, thawed
• 2 medium_piece (300g) tomatoes, peeled, seeded, chopped finely
• 2 tablespoon fresh flat-leaf parsley, finely chopped