Add some oil into a pan and fry the chicken and chorizo until the chicken is browned. Remove from pan and set aside.

Chop the onion, pepper and celery into small pieces and gently fry.

Chop the tomatoes and chilli and add to the pan.

Add the garlic, paprika, thyme and chives and stir.

Add the chicken and chorizo back to the pan with the rice.

Add the stock to the pan and simmer gently until the rice is tender.

Chop the spring onions and add them to the pan with the prawns.

Cook for about ten more minutes and serve.