Ingredients
- 400 g fresh mussels, shells scrubbed and debearded
- 160 g onions
- 2 garlic cloves
- 40 g olive oil
- 200 g raw squid rings
- 200 g mixed peppers
- 50 g spicy chorizo
- 400 g canned whole tomatoes
- 1 ½ tsp salt
- 2 pinches saffron threads
- 200 g water
- ½ tsp chicken stock paste, homemade
- 350 g white short-grain rice, for soup
- 50 g raw prawns, peeled
- 1 lemon
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