1.Shell and devein prawns, leaving tails intact. Heat oil in a large saucepan over high heat; cook chicken and prawns until almost cooked through. Remove from pan.
2.Cook onion in same pan, stirring, until softened. Add garlic, chilli and paprika; cook, stirring, until fragrant. Add rice, tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, 25 minutes.
3.Return chicken and prawns to pan with clams; simmer, covered, for 10 minutes or until rice is tender and clams open. Season to taste.
4.Sprinkle parsley on rice; serve with lemon wedges.
Some clams might not open after cooking. These might need prompting with a knife or might not have cooked as quickly as the others you don’t have to discard them, just open with a knife and cook a little longer if you wish.Note