Spiced lemon paella

1.Heat 1 tablespoon of oil in a 35cm paella or large frying pan on medium-high. Cook chorizo, turning, for 4-5 minutes, until browned. Drain on paper towel. Heat remaining oil in same pan on medium. Cook onion, capsicum and garlic, stirring, for 3 minutes, until onion softens.

2.Add chilli, paprika, lemon zest and saffron and cook, stirring, for 1 minute, until fragrant. Add rice and stir to coat grains. Return chorizo to pan. Stir in stock and bring to boil on high heat. Reduce heat to low. Simmer, uncovered, for 15 minutes, until rice is almost tender.

3.Nestle prawns and mussels into rice mixture. Scatter over tomato. Cover with a lid or foil and simmer for 5 minutes, until prawns are cooked and mussels have opened. Scatter over coriander and serve with lemon wedges.