Chorizo and Mussel Paella

Set a large skillet over medium heat. Once hot, add in the oil and chicken, cooking until browned on all sides.

Add the D’Orsogna 100% Natural Chorizo, mini capsicum and onion. Stir the mixture until the Chorizo has browned and the onions are soft.

Add in garlic and paprika, stirring for 30 seconds and ensuring the paprika does not burn. Add the rice and stir well. Pour in the wine and cook until absorbed. Add tomatoes, stock, saffron and rosemary. Cook on low heat for 12 minutes.

Add the mussels and cover with a lid, cooking for a further 6-8 minutes. Stir through peas and cook for an additional three minutes. Garnish the Paella with parsley and serve immediately.