Season chicken and fry in pan, set aside.
Fry capsicum and beans, set aside.
Fry one diced onion, and as much garlic as you like, briefly. Add three finely diced ripe tomatoes, some chilli flakes, and fry until liquid from tomatoes is reduced pretty much to a paste. Add salami or chorizo and fry a bit.
Add two cups of rice, two teaspoons of smoked paprika, and stir around a bit. Add one litre of chicken stock.
Add capsicum and beans back in.
Simmer for ten or fifteen minutes. Add chicken back in, push into the rice and liquid.
Fry prawns briefly in separate pan. (Update - no, I should have done them early on in the paella pan and put them aside.)
When most liquid absorbed in paella pan, throw prawns on top, cover in foiland put in hot oven for 15 or so minutes.
Check that rice is soft enough and rest on table for 10 mins. Take photo and eat.
Yes, no saffron means it is missing a key ingredient, but this is still good.


