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1
- Scrub & debeard the mussels & clams, discarding any that don't close when tapped sharply. Set aside.
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2
- Heat 1/4c Olive Oil in a skillet. Ad pork & brown all sides. Mix in the garlic, onions, tomato & bell peppers, stirring constantly until cooked. Set aside.
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3
- In another skillet, heat further 1/4c Olive Oil and cook the chicken until browned on all sides. Season with salt & pepper, paprika, rosemary, thyme & Cumin. Transfer chicken to a plate and set aside.
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4
- Preheat the oven to 200 degrees. Heat 4 tbsp Olive Oil in a skillet and saute the rice until translucent. Pour in the chicken broth and combine well. Add the pork mixture sitrring constantly. Sprinkle in the saffron and continue to stir until well mixed.
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5
- Transfer the rice into a paella pan. Mix in the chicken chorizo sausages, mussels, clams, shrimp, peas & capers, combining well. Bake the paella, uncovered and on the lowest oven shelf for around 25 minutes or until all the liquid has been absorned.
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6
- Discard any mussels and clams that have failed to open.
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7
-Serve Paella straight from the pan and garnish with lemon wedges
