Chorizo And Prawn Paella | Donna Hay

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 dried chorizo, sliced
• 3 x 125g chicken thigh fillets, roughly chopped
• 1½ cups (300g) arborio rice
• ¼ cup (60ml) sherry vinegar
• 2½ cups (625ml) chicken stock
• 300g mussels, rinsed and cleaned
• 350g green (raw) prawns (shrimp), unpeeled
• ⅓ cup (40g) frozen peas, thawed
• flat-leaf parsley leaves, to serve
• 4 cloves garlic, peeled
• 1 onion, chopped
• 200g store-bought roasted capsicum (pepper)
• 10 threads saffron
• 1 tablespoon thyme leaves
• 2 teaspoons sweet paprika
• 2 teaspoons smoked paprika
• 400g can crushed tomatoes
• sea salt and cracked black pepper