Paella is quite easy to make but so impressive when served - especially if you use a Paella pan to cook it in. (they are fairly inexpensive).
500g chicken breast cut into cubes, 200g chorizo sausage cut into slices, 500g prawns deveined, 2 onions chopped, 1 red pepper chopped, 240g tomato puree, 1 litre chicken stock, 3 cups arborio rice, peas, paprika, thyme, salt, crushed garlic, cayenne, saffron, olive oil.
Marinate the chicken in 1/2 teaspoon salt, 2 teaspoons crushed garlic, 2 tablespoons paprika, 2 teaspoons cayenne, 1 teaspoon thyme, 2 tablespoons olive oil and 1/2 teaspoon saffron. Marinate the prawns in 1/2 teaspoon salt, 2 teaspoons crushed garlic and 1 teaspoon paprika. Let the chicken and prawns marinate for at least one hour or longer. Fry the onions and red pepper in olive oil until tender. Add the chorizo and cook for two minutes. Add the chicken and tomato puree and cook for 5 minutes. Add the rice and stir through. Add the stock and cook uncovered for 20 minutes. Then add the peas and cover the pan with foil and cook on low for a further 15 minutes. Add more stock if needed and taste for seasoning. Fry the prawns in olive oil and place over the rice. Garnish with lemon wedges and parsley and serve straight from the paella pan. Enjoy!