Heat 2 tablespoons oil in a large shallow pan and quickly brown the chicken joints. Remove from the pan.
Wipe the pan and heat the remaining oil. Add the onion, red pepper, tomatoes and garlic and fry gently for 8—10 minutes.
Stir in the rice and saffron and season to taste. Cook for 3 minutes, then stir in the stock and bring slowly to the boil. Gently stir with a fork, then arrange the chicken, mussels, prawns, sausage and peas on top of the rice. Cover and simmer for 15-20 minutes, until the liquid has been absorbed.
Discard any mussels that have not opened. Garnish with lemon wedges and serve immediately.