Heat oil in a large, heavy-based pan over a medium-high heat.
Add chicken and cook until well browned then remove from pan and set aside.
Add prawns to pan and cook, turning, for 2 minutes or until they change colour then remove from pan and set aside.
Add onion to the pan and cook for 3 minutes or until softened, then add garlic and paprika and cook, stirring, for 1 minute to release the flavor and aroma.
Add tinned tomato, KNORR Chicken Stock Pot, water and saffron/turmeric, stir until combined, and then bring to the boil.
Stir in rice, then reduce heat to low and simmer for 15-20 minutes or until rice is tender, stirring occasionally adding a little extra water if necessary.
Return chicken to pan together with peas and stir to combine. Cook for 2 minutes or until heated through, then add prawns and stir well to combine.
Sprinkle with chopped parsley and serve with lemon wedges.