Heat the oil in a large deep frying pan. Add the onion, garlic, capsicum to the pan and cook over medium heat for 2 minutes.
Add the paprika, garlic powder and salt and stir-fry for 1–2 minutes.
Add the canned tomato and cook for 5 minutes. Stir in the rice until it is well coated.
Add all the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes, or until almost all the liquid is absorbed into the rice. Occasionally fluff up the rice with a fork.
While the rice is cooking. Bring a pot of water to boil, place little neck clams and cook for 2–3 minutes until clams open up. In a seperate pan, cook the chorizo until brown and fragrant. Set aside once cooked and slice. Add the prawns and the fish and cook for 3 minutes.
Once ready, top the paella with chorizo, prawns and fish.
Serve with parsley and lemon wedges. Enjoy!
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