Method

1. Prepare Pan and Chorizo:
   • Place a paella pan or a large shallow frying pan over medium heat. Add the olive oil.
   • When hot, add the diced chorizo and fry, stirring, until just colored.
2. Sauté Aromatics:
   • Add the finely diced onion, crushed garlic, smoked paprika, saffron, dried oregano, and chili flakes. Gently fry for 3-4 minutes.
3. Add Crushed Tomatoes:
   • Add the crushed tomatoes, then cook for an additional 5 minutes or until lightly thickened, and the onion and garlic are softened.
4. Introduce Rice:
   • Tip in the paella rice. Cook for about 3-4 minutes, stirring until the rice is transparent.
5. Pour Stock and Add Lemon Zest:
   • Pour in the fish or chicken stock, add the lemon zest, and ½ tsp of salt. Bring to a boil, stirring occasionally.
   • Turn the heat down to a low simmer. Cook, uncovered, for about 10 minutes.
6. Add Mussels and Piquillo Peppers:
   • Add the scrubbed and de-bearded Greenshell mussels and piquillo peppers.
   • Cover loosely with foil and continue cooking for another 8 minutes without stirring until the mussels steam open and the rice is tender, retaining a slight bite.
7. Season and Rest:
   • Season with a little salt and pepper.
   • Leave the paella to rest covered for 5 minutes.
8. Finish and Garnish:
   • Remove the foil and sprinkle over the chopped parsley.
   • Drizzle with a little extra virgin olive oil and garnish with lemon wedges.
9. Serve:
   • Serve the paella straight from the pan at the table.
   • Enjoy with a simple green leaf salad and a side of aioli.

Note:

• Ensure mussels are fresh and closed before cooking; discard any that do not open after cooking.
• Adjust spice levels according to taste preference by altering the amount of chili flakes used.