Heat the stock on a separate pot and keep this warm on the stove

Turn the Breville electric frying pan on 8 (medium high heat) and fry the chorizo sausage until the oils start to release, about 4 minutes. Remove and set aside.

Cut the filleted chicken thighs into large chunks (roughly quarters) and fry in the chorizo oil until they just start browning on the outside. Do not cook through. Remove and set aside.

Add a tablespoon of olive oil if necessary and fry the fish fillet pieces very quickly to seal. Remove and set aside.

Add another 1 - 2 tablespoons of olive oil and fry the onion and red pepper until softened, about 5 minutes. Add the crushed garlic, tomatoes, saffron in water and wine, allowing this to reduce and thicken slightly. Add the Arborio rice and stir to coat. Cover with about 800ml of the stock, spread it out evenly and then let this simmer gently with the lid on at temperature mark 4 – 6 (alternating) for 10 - 12 minutes. Try not to stir too much. If it looks like its drying out, add a little more stock.

Remove the lid, ensure there is still some liquid, and add the calamari, fish, chicken and mussels to the paella, placing this evenly around. Push the mussels into the sauce. Close the lid and simmer gently for 5 – 7 minutes on between 4 and 6.

Turn the electric frying pan off. Scatter over freshly chopped parsley and lemon wedges. Keep the lid on to stay warm.