preheat oven to 190c or gas mark 5

season chicken breasts, lightly dust with flour

heat a large wok or paella pan with olive oil

brown the chicken breats in the pan

once all chicken breasts have been browned,place the chicken on a baking tray and place in the centre of the oven for 30 mins

whilst chicken is cooking in the oven, fry the chorizo and panchetta in the wok or pan until brown and crispy.

then add the garlic and onion, cook until soft

in the meantime, infuse half the stock with the saffron.

then add smoked paprika, the rice and the infused chicken stock to the pan. leave to cook for 20 mins on a medium heat. stir from time to time

after 20 minutes the rice should be nearly cooked. add the rest of the stock, along with peas, prawns and any seafood you are adding.

cook for a further 10 minutes.

take the chicken out of the oven, cut in to large chunks.

add the chicken to the pan and cook for another 5 minutes.

check the rice is fully cooked before serving, enjoy!