Heat the oil in a very large, shallow frying pan and sauté the onion for 7-8 minutes until softened. Stir in the garlic, tomatoes, red pepper, chicken and paprika and heat gently for 10 minutes, stirring occasionally. Stir in the rice and cook for 4-5 minutes until the grains are well coated. Add the saffron and stock. Season and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally until almost all the stock is absorbed. Stir in the prawns, sherry and peas, then scatter the mussels over the top of the rice, cover with a tight-fitting lid and cook for 3-4 minutes until the prawns are pink and the chicken is cooked through, with no pink showing. Stir lightly to combine and scatter the parsley over the top. Serve with the lemon wedges and some crusty bread. See more Spanish recipes For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.