Fry the chicken in a deep frying pan on a medium heat, in a little garlic oil. Keep stiring the chicken until cooked through and no pink remains. Roughly 8-10 minutes.
Once the chicken is cooked. Add the rice, stock, paprika, tomatoes, saffron and chillies. Simmer for 15 minutes until the liquid has reduced and the rice is tender with a little bite. This is on a medium-low heat, stir occasionally ensuring it isn't sticking to the bottom of the pan.
After the 15 minutes there should be a little liquid remaining, add the frozen seafood and petis pois. Cook for a further 6 minutes or as per package instructions if they say longer. The prawns should turn pink when ready and the meal should be piping hot.
Seperate into 4 portions and serve, garnish with a pinch of parsley.