Clean and dice onion, capsicum, chorizo, tomatoes, finely chop garlic
In a paella dish or heavy-based saucepan, heat small amount of oil, add sliced chorizo and brown slightly.
Add in onion, capsicum, garlic.
Mix, then add paprika, cayenne pepper and tomato paste. Mix for 2 mins
Stir in rice, Toast rice for about 1 minute then add ¼ cup water. Lower heat to medium until the water absorbs. Continue to add water in ¼ cup lots until each is almost absorbed and 2 litres is used up. The rice should be almost cooked by this stage, but not quite!
Season with salt, pepper and set aside to cool.
Place all seafood (other than the mussels) into a pan with hot oil and the butter. Brown seafood then add rice mix. Add 3 cups of fish stock mix and stir through.
Scrub mussels and add to pan. Simmer until rice is fully cooked and mussels opened. Discard any unopened mussels.
Taste, adjust season according to taste. Add chopped parsley, garnish with lemon wedges.
