- STEP 1
Pan fry the chicken thighs and chorizo on the hob and set to one side.
Heat a large paella pan and add olive oil to cover the bottom.
- STEP 2
Add onions and garlic and cook for a few minutes until soft.
- STEP 3
Add the chopped veg and cook for about 5 minutes.
- STEP 4
Add the rice and make sure it is well coated with the oil. (Add more oil if necessary). Cook the rice for about 5 minutes or until it goes opaque.
- STEP 5
Add the paprika and paella spices.
- STEP 6
Add the stock until it covers the rice, season and bring to the boil.
- STEP 7
Simmer and add more stock as it evaporates until all the stock has been used and the rice is cooked through.
- STEP 8
Add the cooked chicken thighs and chorizo to neat through.
- STEP 9
Add the tomatoes and raw prawns then cover the dish with foil. Leave on a very low heat for 5-10 minutes whilst the prawns cook through and turn pink. Remove from the heat off and serve.