Chicken and Seafood Paella

Heat oil on a large wok. Stir-fry chorizo until golden brown; set aside.  In the same pan, fry chicken until golden brown; set aside.

In the same wok, add mussels and 1 cups water; cover and simmer. Once mussels open, remove from the cooking liquid and set aside.

Pour cooking liquid into a glass measuring cup. Add enough water to reach 3 cups. Season with salt, saffron, and paprika.

In the rice cooker, mix together chorizo, chicken, rice, cooking liquid, diced tomatoes, peas and bell peppers. Turn the rice cooker on.

After 15 minutes, add shrimp. Once the rice cooker switches to the warm setting, it's done. Top with cooked mussels and serve with lemon wedges.