Heat a large, non-stick pot over medium-high heat. Cook the chorizo slices for a minute each side or until golden brown. Remove to a bowl, leaving any oil they released in the pan.

Saute the prawns briefly until slightly golden and just cooked through. Remove to a bowl. Repeat with the snapper pieces.

Place the tomatoes, onion, capsicum and garlic in a food processor and puree until smooth. Add the olive oil to the pan and then the capsicum mixture. Stir until most of the moisture has evaporated. This will take about five minutes. The mixture will start to crackle and become more paste-like when it is ready. Add the paprika and stir for a further minute.

Pour in the wine and stir for a minute. Add the chicken stock and saffron and bring to a simmer. Drop in the mussels and the chorizo. After 8 minutes, add the prawns and remove from the heat.

Serve in bowls drizzled with a little olive oil, and scattered with parsley and lemon wedges, with crusty bread on the side.