Directions

1. Bring stock to the boil in a saucepan. Heat a large frying pan over medium heat. Add chorizo and cook for 1 minute each side or until golden brown.

2. Transfer to a heatproof bowl. Add the chicken and cook, stirring occasionally, for 5 minutes or until golden brown. Transfer to a bowl. Add the prawns and cook, turning occasionally, for 2 minutes or until prawns curl and change colour. Transfer to a bowl. Cover with foil to keep warm. Increase heat to medium-high.

3. Add onion, spices and capsicum. Cook, stirring, for 5 minutes.

4. Add rice, tomato and cook, stirring, for 1 minute or until combined.

5. Reduce heat to medium-low. Add one-third of the stock and stir until just combined. Add chorizo and chicken, and simmer for 5 minutes or until liquid is almost absorbed.

6. Add half of the remaining stock and cook for 5 minutes or until almost absorbed. Add remaining stock and cook for 5-10 minutes or until all the stock is absorbed.

7. Sprinkle with peas and add prawns. Remove from heat. Cover with 2 clean tea towels.

8. Set aside for 10 minutes to form a crust. Serve from the middle of the table with lemon wedges and chopped parsley scattered