peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the corriander , then roughly chop the chorizo .
in 750ml of boiling water place in the chicken breast until cooked. remove and cut up. Add stock cube to water and simmer
Put some oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, corriander, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
stir through the tomato purée then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour. Stir in the peas,Pour in the stock water and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
squid, mussels and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
optional in a small frying pan in a little garlic butter fry the king prawns.
serve on a warmed plate with the king prawns on top. Enjoy
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