Chicken & Prawn Paella - cooking recipe

Ingredients

3 skinless chicken breasts
400 g uncooked large shrimp (peeled)
1 large onion (chopped)
2 garlic cloves (chopped)
3 large tomatoes (peeled and chopped)
500 g paella rice
1 green pepper (sliced)
1 red pepper (sliced)
1 liter chicken stock
150 g frozen peas
1/4 teaspoon saffron (or teaspoon of tumeric)
2 lemons, cut into wedges
1 cup chopped flat leaf parsley
2 tablespoons olive oil
1 tablespoon sweet paprika
6 mushrooms, quartered
salt
pepper

Preparation

Cut the chicken breasts into cubes about 2cm.
Heat olive in a medium paella pan(38 cm is ideal).
Saute onions and garlic until soft.
Add chicken and brown for a few minutes.
Add peppers and cook for another five minutes.
Add tomatoes, saute for a couple of minutes then add the paprika. Continue for another couple of minutes.
Add 900ml of the chicken stock, salt & pepper, and rice, saffron (or tumeric), bring to boil then reduce heat and simmer for 20 minutes covered with foil.
Add mushrooms, prawns and peas to surface of paella, do not mix in - re-cover.
Cook for about 10 minutes or until prawns are cooked and liquid has been absorbed. Note- add more chicken stock if required.
Once cooked remove paella from heat and leave to rest covered for 5 minutes.
Scatter parsley, spread lemon wedges of paella and serve.