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1 Bring stock and saffron to boil in a large saucepan. Remove from heat. Strain, reserving stock. Cover to keep warm.
2 Heat half the oil in a large frying pan. Cook chorizo for about 5 minutes, or until browned. Remove. Drain on absorbent kitchen paper.
3 Heat remaining oil in same pan. Add onion, garlic and capsicums. Cook, stirring, until soft. Add paprika and cumin. Cook, stirring, for 1 minute, until fragrant. Stir in rice, juice and warm stock. Season with salt and pepper.
4 Bring to boil. Simmer, covered, over a medium heat for about 20 minutes, or until rice is tender. Arrange chorizo, prawns, mussels and peas over top.
5 Cover pan. Cook for 10 minutes, or until prawns and mussels are cooked.6 Garnish with parsley and lemon wedge.
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