date:Aug 21, 2013
chicken and cook, stirring occasionally, for 3 minutes or until golden. Transfer to a bowl. Repeat with remaining chicken.
2. Return all chicken to pan with onion, chopped chilli, garlic and paprika. Cook, stirring, for 2 minutes or until onion softens. Add rice and stir to combine. Pour over chicken stock and bring to the boil. Reduce heat to low, cover with foil and cook for 15 minutes or until liquid is absorbed and rice is tender.
3. Sprinkle peas over paella and arrange prawns on top, the