Peel and devein the prawns, leaving the tails intact.
Scrub the mussels thoroughly and remove the beards.
Cut the squid hoods into 1/2 cm thick slices. Soak the saffron
threads in 2 tablespoons boiling water for 15 minutes.
Score a cross in the base of each tomato, place in a heatproof bowl,
cover with boiling water and leave for 2 minutes.
Plunge into cold water and then peel the skin away from the cross.
Cut the tomatoes in half horizontally, scoop out the seeds with a
teaspoon and chop the flesh.
Heat 1 tablespoon oil in a large, heavy-based pan; add the chorizo
slices and cook over medium heat for 5 minutes, or until browned.
Drain on paper towels. Add the chicken pieces to the pan and cook
for 5 minutes, or until golden, turning once.
Drain on paper towels. Add the pork to the pan and cook for 3
minutes, or until browned, turning once.
Drain on paper towels.
Heat the remaining oil in the pan; add the garlic, onion, saffron
and soaking liquid and turmeric, and cook over medium heat for 3 minutes
or until the onion is golden.
Add the tomatoes and cook for 3 minutes or until soft.
Add the rice and stir for 5 minutes, or until the rice is
translucent.
Stir in the stock and bring to the boil; cover and simmer for 10
minutes.
Add the chicken pieces to the pan, cover and continue cooking for 20
minutes.
Add the pork, prawns, mussels, squid, chorizo and vegetables.
Cover and cook for 10 minutes or until the liquid is absorbed.