Prawn Chicken and Pea Paella

Instructions

• Heat spread and oil in a large, heavy-based pan over a medium-high heat.
• Add chicken and cook until browned. Transfer to a plate and set aside.
• Add prawns to pan and cook, turning, for 2 minutes or until they change colour. Transfer to a plate and set aside.
• Add onion to pan and cook for 3 minutes or until softened. Add garlic and paprika and cook, stirring, for 1 minute.
• Add tomato, Stock Pot Chicken, water and saffron, stir until combined, then bring to the boil.
• Stir in rice, then reduce heat to low and simmer for 15-20 minutes or until rice is tender.
• Return chicken to pan with peas and stir to combine. Cook for 2 minutes or until heated through, then add prawns and stir to coat in the mixture.
• Sprinkle with parsley and serve with lemon wedges.