Step 2

Wipe out the pan, add the remaining oil and sizzle the chorizo until it releases its oil. Add the onion and garlic and cook until softened. Add the squid and turn until it turns white. Add the tomatoes and cook for 1 minute.

Step 3

Pour in most of the saffron stock, bring to the boil, then scatter the rice over, stir once and boil vigorously for 5 minutes. Reduce to the lowest heat and simmer for 10 minutes without stirring.

Step 4

Tuck the prawn tails into the rice and simmer for 5 minutes, turning halfway. Stir through the mussels and broad beans. If the rice needs more cooking but the pan is dry, add a splash more stock.

Step 5

Once the rice is just cooked, turn off the heat and cover with a tea towel for a few minutes. Scatter over the parsley leaves and lemon zest, season and serve from the pan with lemon wedges.