Step 1

Heat the wine and onion in a saucepan over high heat. Add the mussel, cover for five minutes.

Step 2

Remove from the heat, discard any unopened mussels, and drain, reserving the liquid to use later in the recipe.

Step 3

Heat the oil in a large, heavy bottomed paella pan, add the extra onion, Italian Sausage (sliced) cook for five minutes, or until softened.

Step 4

Add the chopped tomatoes, paquillo peppers, pimenton smoky paprika & cayenne pepper. Season with sea salt & freshly ground black pepper.

Step 5

Stir in the reserved (wine/mussels) liquid, then add the rice and stir again. Blend the saffron with the stock and stir into the rice mixture. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes without stirring.

Step 6

Put the peas, shrimp, clams on top of the rice. Push them into the rice, cover and cook over low heat for 10 minutes, turning over halfway through, until the rice is cooked. Add the mussels & lemon juice for the last 5 minutes to heat through. If the rice is not cooked, add extra stock and cook for a few more minutes.

Step 7

Leave to rest for 5 minutes, then add the parsley. Enjoy!