Be prepared! Dice the carrots, onions, garlic, capsicum, chorzio. Then the chicken thigh, sprinkled with the smoked paprika.

I love to cook in my paella pan, however, if you do not have one on hand, a large frypan will be a great substitute.

Heat the pan and drizzle with olive oil. Add the garlic, onion and additional 2 tbsp of smoked paprika. Stir for 2 minutes then add the carrot, capsicum, chorizo and chicken thighs. Stir for 10 minutes to brown the proteins.

Add the aborio and spread evenly throughout the pan. Turn the stove down to a medium heat. Pour 2 cups of stock and leave for 5 minutes. Do not stir. Then add another 2 cups and stir through. Cover the pan with foil and leave to cook for 15 minutes.

After this time, stir gently and add another cup of stock if the rice requires more cooking. Then add the mussels and cover with foil to steam open.

Once the rice is cooked and the mussels are open, remove from the heat and take the foil off. Squeeze with lemon and serve. You can always add fresh parsley and chilli.