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Seasons the chicken pieces with salt and pepper. Fry the chicken until golden. Half way through cooking add the onion, garlic and red pepper. When the onion is tranlucent add the tomatoes and continue fry for ten minutes. Add the mussels covert and leave to cook three or four minutes, removed those whose shells do not open. Mixed the saffron with the hot stock and add the rice and the remaining ingredients. Bring to the boil covert and gently simmer for twenty minutes or until the rise has absorbed all the liquid. Three minutes before finishing add the prawns. Remove from heat and leave to rest for three or four minutes before serving.
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