Clean and scrub the mussel shells. Set aside.
Sprinkle the chicken with the 1 teaspoon of Gregg's Smoked
Paprika. Heat the oil in a large frying pan or paella pan over high
heat, add the chicken and cook for 5 minutes or until it is
golden.
Remove the chicken from the pan and set aside. Reduce the heat
to medium. Add more oil to pan if required and fry the onion,
capsicum and Gregg's Crushed Garlic for 2 - 3 minutes. Add the rice
and extra Gregg's Smoked Paprika to the pan and continue cooking
for another 2 minutes, stirring constantly.
Stir the tomatoes and stock into the rice and bring to the boil.
Reduce the heat to low. Simmer, uncovered without stirring, for 20
minutes then add the peas, chorizo, prawns, chicken and mussels.
Cover with a lid or foil and continue cooking for another 10 -15
minutes or until rice is cooked, all the stock has evaporated and
the mussels have opened. Discard any mussels that haven't
opened.
Serve from the pan garnished with lemon wedges.