Melt the butter in a large pan, add the onion and peppers and fry over a medium heat until soft.
Peel the skin off the chorizo sausage, slice it into 5mm circles, then add the slices to the pan along with the rice.
Toss the pan over a gentle heat for about four minutes to allow the rice to lightly toast, and to absorb the flavours of the onions, peppers and chorizo.
Add the white wine, chicken stock, bay leaves, organum and half the contents of the sachet of KNORR Naturally Tasty Tuna Napolitana. Stir well and allow to cook for 10 – 15 minutes.
Add the chicken strips to the paella, and cook gently, stirring frequently, for a further 5 minutes, or until the chicken is just cooked through. If the paella looks too dry, stir in half a cup of water at a time to prevent the rice from sticking.
Now add the fresh mussels and prawns to the pan, cover with a lid and cook for a further 4-5 minutes, or until the mussels have opened and the prawns are a lovely pink colour. Season to taste with salt and pepper.
Gently stir the paella and remove the pan from the heat.
Serve hot, alongside a fresh salad of your choice.