Seafood Paella with Spicy Beef Chorizo

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel and finley chop the brown onion.

Julienne the red and yellow capsicum.

Peel and finely chop the garlic.

Finely chop the parsley.

Halve and juice the lemon. Reserve the correct amount of juice.

Add the saffrom to the hot stock and allow to infuse.

Chop the sausage into pieces.

Heat half of the olive oil in a saucepan over medum-high heat.

Add the sausage and dried chilli flakes to the pan and fry until cooked through.

When cooked, remove the sausage from the pan and set aside. Leave the oils for cooking.

Add the garlic, brown onion, red and yellow capsicum to the pan and saute until softened.

When softened, stir through the rice through the capsicum and cook until the edges of the rice appears translucent.

Stir through small amounts of vegetable stock, gradually, while stiring occassionally.

Stir through the plum tomatoes, breaking apart the tomatoes with the back of a spoon.

Stir through the smoked paprika.

Gradually add more stock until the rice is al dente.

Add the remaining stock, mussels and prawns. Cover the seafood with the rice and liquid. Add additional water if it becomes too dry and the rice is not cooked through.

Cook until the seafood is cooked through, the rice is al dente and the liquid is absorbed.

Stir through the chorizo sausage.

Stir through the parsley and lemon juice, to taste.