65g of King Prawns/Large Prawns with Heads on, ready cooked.
Method
Finely chop the garlic, shallots and peppers or alternatively pulse them in a food processor.
Add these to a warm sautee pan (or paella pan if you have one) with Olive Oil. Gently fry until they have softened and become slightly translucent.
Add the Smoked Paprika, Oregano and Saffron. Stir briefly.
Dissolve the stock cube in 500ml of boiling water and add to the pan.
Sprinkle the rice into the pan and stir. Place a lid on top and gently simmer for 10 minutes.
Chop the chicken breast into bite-sized pieces and add to the paella pan. Give the mixture a quick stir and add a little water.
Then cover again and allow to simmer for a further 20-25 minutes or until the rice is nearly cooked. You can continue to add water to the pan, but not too much as you want the sauce to reduce and concentrate.
Add the frozen Petit Pois and the Chorizo. Continue to simmer for 5 minutes. Then add all the seafood stirring it all in well. Put the lid back on and steam for a further 10 minutes.
Serve straight away with wedges of fresh lemon, crusty bread and garlic mayonnaise (alioli).