Chicken and prawn paella

Heat half of the oil on medium-high heat in a large non-stick frying pan with a lid. Add the chorizo, cook 1 minute. Add the prawns and cook stirring often until the prawns and chorizo are golden brown. Transfer to a plate.

Heat the remaining oil in the pan. Add the chicken and cook 2-3 minutes each side or until golden. Transfer to a plate and set aside. Add the onion and capsicum, cook, stirring for 1 minute. Add the garlic and paprika, cook 1 minute.

Stir in the rice, cook 1 minute, stirring to coat the grains. Pour in the stock. Bring to boil, reduce heat and simmer, uncovered for 10-15 minutes until small tunnels start appearing on the surface.

Return the prawns, chorizo and chicken to the pan, pushing the meats into the rice to submerge partially. Cover and simmer for a further 10-15 minutes or until the rice is tender. Remove from heat. Set aside for 5 minutes.

To serve, scatter over the chilli, tomato, and herbs and serve with lemon wedges.