Chicken and Prawn Paella

Ingredients
1.25L chicken stock
1/2 tsp saffron threads
200g chicken
8 green tiger prawns, peeled, deveined, heads removed
1 brown onion, finely chopped
1 red capsicum, finely chopped
1 green capsicum, finely chopped
400g medium-grain rice
2 ripe tomatos, finely chopped
2 tsp smoked paprika
1 cup frozen peas
2 carrots, finely diced, microwaved cooked
1 clove garlic, crushed

Method
Combine stock and saffron in medium saucepan and bring to boil over high heat. Reduce heat to low, and hold at a simmer, covered. Meanwhile, heat large frying pan over medium heat, cook chicken and transfer to covered bowl. Cook prawns and transfer to covered bowl. Increase heat to medium high. Add onion, capsicums and cook, stirring for 5 min/until onion is soft. Add rice, tomato, paprika and cool stirring, for 1 min or until just combined. Reduce heat to medium low. Add 1/3 cup of the stock and stir till combined. Add chicken and garlic and simmer for 5 minutes or until liquid is almost absorbed. Add 1/2 remaining stock and cook for 5 min/until almost absorbed. Add remaining stock and cook for 5 min or until all the stock is absorbed. Sprinkle with peas, carrots and add prawns. Remove from heat. Cover with clean tea towels, set aside for 10 minutes for a crust to form. Spoon paella among plates and serve immediately.