Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo, chicken and rice; cook for 2 to 3 minutes. Stir in 1/2 of the stock, wine, thyme leaves and saffron. Season with salt and pepper. Bring to the boil and simmer for 15 minutes; stir occasionally.
Taste the rice and check to see if it is cooked. If the rice is uncooked, stir in 1/3 of the remaining stock. Continue cooking, stirring occasionally. Stir in additional stock as necessary. Cook until rice is done.
Stir in squid, tomatoes and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with aluminium foil and leave for 3 to 5 minutes.
Remove the foil and sprinkle parsley over the top. Serve in paella pan garnished with lemon wedges.
THIS IS NOT TRADITIONAL PAELLA!! I'm from Valencia (Spain) and i usually eat paellas. I would never eat this kind of rice in a paella pan! We never use chorizo, onion, wine (what the hell!!), peas, or mussels! This is not paella, this is rice with everything you find on the fridge!It's disgusting! If you had this dish in Spain you've been conned.... Please, change the name of the recipe! - 08 May 2009
by MARY K
I wouldn't ever use arborio rice for this recipe again, it's too creamy and once it's done the consistency isn't right - paella isn't supposed to be like a risotto. - 21 Jul 2008