1.To make aïoli; blend or process the egg yolks, garlic and sea salt until smooth. With the motor operating, gradually add the oil; process until thick. Stir in juice and water. Cover surface with plastic wrap.
2.Place saffron and water in small bowl. Stand 15 minutes.
3.Shell and de-vein prawns, leaving tails intact. Scrub mussels, remove beards.
4.Heat oil in 30cm (top measurement) paella pan, add chicken, cook until browned all over; remove from pan. Add chorizo to same pan, cook until browned on both sides; drain on absorbent paper.
5.Add onion, capsicum, garlic and paprika to same pan; cook, stirring, until soft. Stir in tomatoes. Add rice and stir to coat in mixture.
6.Return chicken and chorizo to pan with stock and saffron mixture; stir only until combined. Don’t stir again. Bring to the boil, then simmer, uncovered, about 15 minutes or until rice is almost tender.
7.Sprinkle peas over the rice; place prawns and mussels evenly over surface of paella. Cover pan with large sheets of foil; simmer, covered, for 5-10 minutes or until prawns are just cooked through and mussels have opened (discard any that do not).
8.Sprinkle with parsley, serve with aïoli.