Bring the paella pan to medium-high heat. Add oil and sear the prawns. Set aside then sear the marinated chicken pieces.
Add a little more oil and saute the onions and garlic. When fragrant, add rice and saute for about 5 minutes.
Add the canned chopped tomatoes, paprika, and saffron. Pour in the stock, stir slightly, and bring to a boil. Boil for 5 minutes then reduce heat to a low simmer. Season with salt & pepper to taste. Avoid over-stirring.
Allow the paella to cook at a low simmer and cover for approx 10 -15 min. (Can add a bit more water if rice grains are still hard & raw)
When the rice is already cooked, add the seared prawns on top and let cook for further 2 minutes with the lid on.
Once the rice has cooked and the stock has dried up, turn off the heat.
Garnish with parsley & lemon wedges. You may serve it using the paella pan as a serving dish.
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