Set up your EGG
Set up your EGG for indirect cooking, with the ConvEGGtor legs down, and the Paella Pan sitting on top.
The target temperature is around 250°C.
Heat the oil and fry the chorizo for about a minute each side. This will colour and flavour your oil. When you're done, take out the chorizo and put to one side.
Add your chicken thighs skin side down, and cook until browned. Do the same on the other side, remove and set aside with the chorizo.
Add your onions, garlic and peppers, and cook until soft. Then add your saffron, turmeric and paprika.
Sprinkle the paella rice evenly over the pan and stir so that the grains are coated in the seasoned mixture.
Add the stock until the mixture is well covered; this will be absorbed during the cooking process.
Add the chicken, chorizo, any meat juices and the petit pois, but do not stir.
Simmer for approximately 15-20 minutes until the liquid has been absorbed, the rice starts to swell and makes a popping sound. Then add your prawns, squid and mussels and cook for a further 3-4 minutes until the prawns are pink and the mussel shells have opened.
Top with the chopped parsley and serve with lemon wedges and a green salad.