Put the saffron threads into the chicken stock and place over a very low flame.

Pour a little olive oil into a fry pan and place over high heat.

Saute the chorizo sausage 1-2 minutes and remove.

Season the chicken and lightly brown in the remaining chorizo oil, remove.

Wipe the pan clean, add a little oil and place over high heat.

Season the squid pieces, saute for 1 minute and transfer to a small bowl.

In a large heavy based pot over medium high heat pour a few tbsps of olive oil.

Soften the onion for 1 minute and add the garlic and capsicum.

Cook for a further 1 minute (do not allow to brown).

Add the rice, increase the heat to high and stir.

Add the wine and cook until almost fully absorbed, stir through a couple knobs of butter.

Add the stock, bring to the boil and reduce to a simmer, cook for 5 minutes.

Add the tomatoes, chicken, chorizo, mussels and prawns, mix well and cook for a further 5 minutes.

Once all the mussels have opened, check that the rice is almost cooked.

Add the squid pieces and the peas, stir well and cook a further 5 minutes.

Paella should be served slightly wetter than risotto, depending on the brand of rice and stove temperature; more stock may need to be incorporated at the end to achieve this.

Transfer it all to a large serving dish (or individual plates) and garnish with chopped parsley and lemon wedges.