I had to post this it is to die for and is good to change and make your own, my mother does it without chilli and my best mate without sherry and it tastes amazing
Karen Martini's Paella

This is to die for and is still amazing without the prawns.
100 ml olive oil
2 chicken thigh fillets, skin removed,
cut into 2 cm pieces
6 green (raw) prawns, peeled and deveined, with heads and tails intact
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon chilli powder
100 ml fino sherry
200 g chorizo sausage, sliced
3 green chillies, seeded and chopped 6 cloves garlic, chopped
2 large red onions, chopped
Sea salt and freshly ground black pepper
2 red capsicums (peppers), roasted in a 200?C oven for 25 minutes, then peeled and chopped
350 g calasparra or arborio rice
1.5 litres hot chicken stock
1/2 cup frozen peas; defrosted
Handful coriander leaves


Heat half the olive oil in a large deep frying pan or a 5o cm paella pan over high heat, add the chicken and cook for 4 minutes. Add the prawns, half the paprika and half the chilli powder and stir for 1 minute. Add the sherry, stir well, then transfer the chicken mixture to a bowl.

Heat the remaining oil in the pan over medium heat and cook the chorizo for 2 minutes, then add the chilli, garlic and onion and cook for 6 minutes. Stir in the remaining paprika and chilli powder and season with salt and pepper. Add the roasted capsicum and rice and stir for 3 minutes, then add the stock and stir well. Simmer over low heat for 10 minutes, then return the chicken mixture to the pan and add the peas and a little more stock, if necessary. Cover and cook over low heat for i minute, then rest, covered, for 5 minutes.

Scatter with coriander and mint leaves and serve with lemon wedges.