1. Heat a large pan or paellera, add the olive oil and gently fry the onion, capsicums and garlic for 5 minutes. Add the chicken, sausage, tomatoes and paprika, stirring to combine.

2. Add 5 cups of the hot stock and gently simmer for 20 minutes. Add the rice, saffron and seafood. Make sure the rice is covered with the stock, if not add more stock. Season and let gently simmer for another 20 minutes. The stock should be absorbed and the rice grains loose, not clumped together. Paella shouldn't be stirred but instead the pan can be moved around on the heat and given the odd gentle shake. Serve with lemon wedges.