1 Cut the chicken breasts in to bite size pieces.
2 Transfer them to a container and sprinkle with paprika and oregano.
3 Mix well and place in the refrigerator to marinate.
4 Chop the onion finely.
5 In a large skillet, heat the canola oil and add the onion along with a pinch of salt.
6 Cook for about 10 minutes.
7 Meanwhile, dice the chorizo sausage.
8 Add the sausage to the onion and cook stirring.
9 Add in the chopped garlic and let cook.
10 Meanwhile, chop the Italian parsley.
11 Add the parsley and marinated chicken to the pan mix well.
12 Add the tomatoes and stir.
13 Add the Spanish rice.
14 Pour the chicken stock and allow to cook for about 10 minutes.
15 Meanwhile, clean and scrub the mussels and clam shells.
16 De-shell and de-vein the shrimp.
17 Chop up the squid.
18 In a bowl, soak saffron in warm water and set aside.
19 Add some more chicken stock to the paella and add all the shellfish.
20 Pour the saffron mixture and add green peas to the paella.
21 Cook for another 5 to 10 minutes.