Place the saffron in a glass with 1 tbsp water and allow it to steep and infuse.
Heat 2 tbsp olive oil in a paella pan, then add the finely chopped onion and red pepper with a pinch of Maldon salt. Cook the onion and pepper for 5 minutes until softened, then add the crushed garlic and chorizo. Fry this for a further 3 minutes until the garlic is soften and the chorizo is sizzling and fragrant.
Next add the smoked paprika and the paella rice. Stir this so it is well mixed with the other vegetables and chorizo and gently fry for a couple of minutes. Next add the white wine and allow this to bubble and mostly cook away before adding the chicken stock, saffron water and chopped tomatoes. Season the mixture with Maldon salt and cracked black pepper, mixing to combine. Now allow the mixture to bubble simmer for 5 minutes before dotting in the monkfish pieces, and then leaving to cook for a further 5 minutes.
After 5 minutes mix in the squid rings and tentacles, the frozen peas and the prawns. Allow these to cook for 3 minutes before finally adding the mussels to the top of the pan. Loosely cover the pan with tin foil and allow the mussels to steam and open up – this should only take 2 minutes.
Once all the seafood is perfectly cooked you are ready to serve. Top the paella with the chopped parsley, a final pinch of Maldon salt and the lemon wedges to be squeezed over. Bring the whole pan to the table to serve your guests.
