| 1 If using mussels in their shells, scrub the shells and pull off any beards (the hairy bit that protrudes from the closed shell). Throw away any that have cracked shells or do not close tightly when tapped.
2 Put the mussels into a pan. Cover with boiling water, cover and cook over a high heat for 5 minutes. Strain off the liquid and throw away any unopened mussels.
4 Heat the 2tbsp/2x15mlsp of the oil in a large high sided frying pan, fry the chicken (cut the thighs into bite sized pieces if they are boneless) over a medium heat for 10 minutes, turning occasionally until browned. Add half the stock and saffron, bring to the boil, cover and cook for 8 minutes.
5 Meanwhile in another pan, fry the onion, in the rest of the oil for 3 minutes. Add the rice and garlic and cook for 2 minutes stirring all of the time until the rice becomes opaque. Add the chicken and stock to the pan, bring to the boil and then turn the heat down, cover and simmer for 10 minutes stirring occasionally. Add a little of the remaining stock as necessary.
6 Stir the tomatoes, chorizo, peas, prawns and mussels into the paella. Add more stock as necessary. Cover and simmer for 10 minutes. Season to taste
7 Cut the lemon into wedges. Spoon the paella onto a warmed serving dish. Scatter the olives and lemon wedges over and serve immediately.
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