1.Heat oil in a large frying pan on high. Cook chicken, chorizo and bacon for 2-3 minutes, until golden. Add onion and cook, stirring, 1-2 minutes. Stir in capsicum and garlic, cook, stirring occasionally, for 2-3 minutes.
2.Stir in rice, tomatoes and peas. Sprinkle saffron over, then pour the stock over. Season to taste. Stir until combined.
3.Bring to the boil on high, then reduce heat to low and simmer, covered, for 15 minutes. Do not stir again).
4.Add prawns and cayenne pepper. Cook, covered, a further 5-10 minutes. Serve in cups or small bowls, with parsley garnish.
A pinch is equal to about 1/2 teaspoon. Add more stock towards the end of cooking time if the paella looks little dry.
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