Ingredients

• 2 tablespoons olive oil
• 1 chorizo, sliced
• 12 medium green prawns, peeled & deveined, tails intact
• 4 chicken thigh fillets, cut in thick strips
• 1 onion, sliced
• 1 red capsicum, sliced
• 2 cloves garlic, crushed
• 1 teaspoon smoked paprika
• 1 cup medium-grain rice
• 500ml Massel chicken style liquid stock
• 1 long green chilli, sliced (optional)
• 1 tomato, chopped
• 1/4 cup roughly chopped coriander or parsley
• Lemon wedges, to serve

Method

• Step 1 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.
• Step 2 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.

• Step 3 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.
• Step 4 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.
• Step 5 To serve, scatter over the chilli, tomato, and herbs and serve with lemon wedges.