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Attach the deep pan plate to your George Foreman Evolve Grill and pre-heat to maximum.
Add the oil and heat. Brown the chicken and then remove from grill. Add the chorizo and do the same as the chicken.
Add the garlic, onion and pepper, and cook for 2-3 minutes, stirring occasionally to ensure nothing sticks or burns. Then add the paprika and tomato puree, and cook for a further 2-3 minutes.
Turn the grill down to low and return the chicken to the grill and add the rice, chopped tomatoes, chicken stock and saffron. Stir thoroughly.
Close the lid and cook for 15-20 minutes, stirring occasionally until the rice starts to become tender. Add the peas, squid, mussels and partially cooked chorizo into the rice and cook until the rice is tender. Once cooked, squeeze ½ the lemon on top and serve.