Surf 'n' turf paella

Heat the oil in a large pan with a lid. Toss in the onion and fry until soft and golden. Add the chicken breast, pepper, broccoli and garlic and sauté for five minutes over a medium heat while continuing to stir. Add in the tomato, tomato purée, saffron and stock and then using a wooden spoon stir in the rice and bring the mixture to the boil. Reduce the heat and allow to simmer with the lid on for about 15 minutes until the rice has softened.  Add the peas, prawns and seasoning and cook for a further 2-3 minutes or until the prawns are heated thoroughly. Serve immediately.