Spanish Paella

Bahan-bahan (5 porsi)

• 1 - 2 tbsp olive oil
• 7 oz / 200g chorizo (2 pieces) (, sliced 1/2 cm / 1/5" thick (Note 1))
• 200 g / 6 oz squid (calamari) (, cut into 7mm / 1/4" thick rings (Note 2))
• 1 onion (, diced (brown, white, yellow))
• 3 g arlic cloves (, minced)
• 1 red capsicum / bell pepper (, diced)
• 1 1/2 cups paella rice (("Bomba", "Valencia" or "Calasparra" rice) (Note 3))
• 2 juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato (Note 4))
• 300 g / 10 oz chicken thigh fillets (, cut into 1.5" / 3.5cm pieces)
• 3 1/2 cups chicken broth/stock (not low sodium) ( or homemade seafood broth (Note 5))
• 1 tsp saffron threads ((or 1/4 tsp ground saffron, Note 6))
• 1 cup frozen peas
• 12 - 16 medium / large prawns (, whole (shell on) (Note 7))
• 12 large mussels (, cleaned & check freshness (Note 8))
• Fresh parsley (, chopped)
• 2 Lemons (, cut into wedges)