In a wide frying pan or paella dish, sweat the onion in a little of the sunflower oil over a medium heat for 4-5 minutes until it starts to soften. Add the smoked paprika and the chicken stock infused with the saffron and stir well. Bring the stock to the boil and add the rice, stirring once then leaving to simmer untouched for roughly 25-30 minutes until the rice is soft, but not mushy.
Meanwhile, heat most of the rest of the sunflower oil in a separate casserole dish and brown the chicken pieces well all over. Remove from the dish and cover and keep warm to one side.
Add a little more sunflower oil and brown the diced lamb, stirring well all over. Add the browned lamb and chicken pieces to the rice as it is cooking. 10 minutes before the rice is ready, add the chorizo, prawns, squid and the mussels to the dish and cover with a lid as it continues to cook. Remove the lid after 5 minutes and discard any mussels that haven't yet opened and check that the meat is cooked through and the chicken has no pink showing.
Add the peas a few minutes before you want to serve the dish, stirring well to incorporate. Adjust the seasoning to taste using salt, pepper and the lemon juice. Let the rice stand for a few minutes before serving from the dish.
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