Chorizo seafood paella recipe

Ingredients

• 1/4 teaspoon saffron threads
• 1/4 cup (60ml) boiling water
• 1/3 cup (80ml) extra virgin olive oil
• 2 (300g) spicy chorizo sausages, sliced
• 3 green chillies, seeded, chopped
• 3 cloves garlic, chopped
• 2 medium (340g) red onions, chopped
• 1 teaspoon smoked paprika
• 1/2 cup (125ml) fino sherry
• 1/2 cup (250g) chopped roasted red capsicum
• 400 grams calasparra or arborio rice
• 1 1/2 litres (6 cups) salt-reduced chicken stock
• 1 kilogram mussels, cleaned
• 12 green king prawns, peeled, de-veined
• 1 cup loosely packed coriander sprigs
• 1/4 cup loosely packed mint leaves
• lemon wedges, to serve