Prep: 15mins (+ 10 mins setting time)
1.25L (5 cups ) chicken stock
1/2 tsp saffron threads
2 chorizo sausages, thinkly sliced diagonally
2 (about 200g) chicken thigh fillets, cut into 3cm pieces
8 green tiger prawns, peeled leaving heads and tails intact, deveined
1 brown onion, halved, finely chopped
1 red capsicum, halved, deseeded, finley chopped
1 green capsicum, halved, deseeded, finley chopped
440g (2 cups) medium grain rice
1 ripe Flavorite tomato, finely chopped
2 tsp smoked paprika
150g (1 cup) frozen peas
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.
2. Meanwhile, heat a large frying pan over medium heat. Add chorizo and cook for 1 minute on each side or until golden brown. Transfer to a heat proof bowl.Add the chicken and cook, stirring occasionaly, for 5 minutes or until golden brown. Transfer to bowl. Add the prawns and cook, turning occasionally, for 2 minutes or until prawns curl up and change colour. Transfer to a bowl. Cover up and keep warm.
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 until almost absorbed. Add remaining stock and cook for 5-10 minutes or untilall the stock is absorbed. sprinkle with peas and prawns. remove from heat. Cover with 2 clean tea towels. Set aside for 10 minutes to form a crust
4. Spoon paella among serving plates and serve immediately.