Pan fry the chicken until brown and cooked in paella pan. Remove chicken and keep warm.

Add onions, red peppers, garlic, ginger root and chorizo and fry. Once softened (10 min) add tomatoes, bay leaves, thyme, rosemary, saffron, cumin, paprika, pepper and some salt. After a further 5 min add rice and cook for 2-3 mins.

Important add half the wine and chicken stock into pan - this is the flavour the rice will pick up. Simmer so that it doesn't stick in the middle. Add tomato paste. Keep an eye on volume of liquid and keep adding when wine finished start adding water until rice ready. Keep liquid present and add peas, squid and mussels. Finally add prawns and cook until ready and liquid is reduced but not dry. Add the lemon as juice and parsley at the end.