2 skinless chicken breasts, about 150 g (5 oz) each, thinly sliced
1 large Spanish onion, thinly sliced
100 g (3 1/2 oz) chorizo, chopped
1 red pepper, chopped
1 green pepper, chopped
2 teaspoons smoked paprika
few saffron threads
250 g (8 oz) Arborio risotto rice
900 ml (1 1/2 pints) hot chicken stock
4 tomatoes, roughly chopped
125 g (4 oz) green beans, trimmed
100 g (3 1/2 oz) frozen peas
200 g (7 oz) large cooked peeled prawns
salt and pepper
Heat the oil in a large, heavy-based frying pan and cook the chicken and onion over a medium-high heat, stirring frequently, for 5 minutes until the chicken is well browned and the onion is softened. Add the chorizo and peppers and cook, stirring frequently, for 3 minutes.
Add the paprika and saffron to the pan and stir well, then add the rice and toss well to coat the grains in the spices. Season with a little salt and pepper. Add the stock and tomatoes and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally and adding more water or stock if necessary, for 10 minutes until the rice is tender.
Stir in the beans, peas and prawns and cook for a further 5 minutes. Serve immediately.