Step 1

Combine the stock and saffron in a medium saucepan and bring to the boil over high heat. Reduce heat to low and hold at a simmer, covered.

Step 2

Meanwhile, heat a large frying pan over medium heat. Add chorizo and cook for 1 minute each side or until golden brown. Transfer to a heatproof bowl. Add the chicken and cook, stirring occasionally, for 5 minutes or until golden brown. Transfer to a bowl. Add the prawns and cook, turning occasionally, for 2 minutes or until prawns curl and change colour. Transfer to a bowl. Cover with foil to keep warm.

Step 3

Increase heat to medium-high. Add onion, and red and green capsicum. Cook, stirring, for 5 minutes or until onion softens. Add rice, tomato and paprika and cook, stirring, for 1 minute or until combined. Reduce heat to medium-low. Add one-third of the stock and stir until just combined. Add chorizo and chicken, and simmer for 5 minutes or until liquid is almost absorbed. Add half of the remaining stock and cook for 5 minutes or until almost absorbed. Add remaining stock and cook for 5-10 minutes or until all the stock is absorbed. Sprinkle with peas and add prawns. Remove from heat. Cover with 2 clean tea towels. Set aside for 10 minutes to form a crust.

Step 4

Spoon paella among serving plates and serve immediately.