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1 In a paella pan, heat the olive oil and fry the chicken pieces for 1–2 minutes
2 Add the prawns, stir, and then add the garlic and tomatoes. Fry for a couple more minutes
3 Sprinkle in the rice. NOTE: Do not stir the ingredients, just shake them
4 Add the wine and bubble for a few minutes
5 Add a good pinch of saffron, and pour on up to 1 litre of boiling chicken stock (it should come to about 1 cm above the level of the rice)
6 Finally add the small cherry tomatoes and peas, season and simmer for 20 minutes
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