Paella Valenciana - Stir it up Magazine

Ingredients

• 1/2 white onion
• 1 red pepper
• yellow pepper
• 20 fresh king prawns
• 200 g sliced fresh local squid
• 200 g Spanish chorizo
• 300 g diced free range chicken thigh meat
• 150 g peas
• 500 g Exmouth mussels
• 600 g easy cook long grain rice
• 2 lemons
• 3000 ml chicken stock
• 4 g saffron
• 2 tbsp ground cumin
• 1 tbsp ground cinnamon
• 1 tbsp paprika
• 1 juiced lemon
• 1 minced garlic close
• 1 tsp sea salt