1.Shell and devein prawns, leaving tails intact. Scrub mussels; remove beards.
2.Heat half the oil in large deep frying pan or 46cm paella pan; cook chicken until browned. Remove from pan. Heat remaining oil in same pan; cook onion, garlic, paprika and saffron, stirring, until onion softens. Stir in rice.
3.Add stock to pan; bring to the boil, stirring. Reduce heat; simmer, uncovered, about 12 minutes or until rice is almost tender. Stir in chicken; cook 3 minutes.
4.Scatter prawns, mussels and squid evenly over rice mixture, cover with a domed lid or foil; simmer about 5 minutes, stirring once, or until prawns are cooked and mussels have opened (discard any that do not).
5.Remove paella from heat, scatter with tomato and parsley. Stand, covered, 5 minutes before serving.
We used carnaroli risotto rice for this recipe as it holds its shape very well. If you can’t find it, or it’s not available, use arborio rice. A large wok lid makes a good cover for the pan.Note