Before you get started, prepare all the ingredients, the shrimp, the squid rings, and cut the Chorizo into bite sizes.
8 jumbo shrimps, 10 oz squid rings, 12 oz Chorizo
Stir fry the mussels separately with some garlic and filter the water as there is always some residual sand.
9 oz mussels
Add the water from the mussels to the chicken stock as well as the saffron and the cube stock. Keep warm
6 cup homemade chicken stock, 2 package saffron, 1 cube cube stock
Dice the pepper and the onion
1 red peppers, 1 onion
Set up the fire, either on the barbecue or gas fire
Pour some olive oil into the pan and start by cooking the shrimp. Once they are cooked remove them from the pan.
2 tablespoon olive oil
Stir fry the squids and remove them once they are cooked.
Stir fry the Chorizo until they are brown
Add the rice and mix so that it absorbs all the juices left from the previous ingredients
2 lb rice for paella
Add the peas, the onion, and the pepper and pour in the saffron stock
9 oz peas
Settled the rice but do not stir and cook for 15 minutes. Add more stock if needed
After 15 minutes add the squid and stir
After a few minutes add the shrimp
and the mussels
Remove from the fire and cover with aluminum foil until serving
Decorate with parsley and arrange the lemon quarters all around the pan
1 tablespoon fresh parsley, 1 non treated lemon, salt & pepper