Chop your red pepper and skinless, boneless chicken thighs.
Fry your finely chopped red pepper in garlic-infused olive oil until softened. Add your chopped chicken thighs and fry until sealed.
Add all your spices apart from salt and pepper to the pan and fry for 30 seconds.
Add your entire tin of chopped tomatoes and 500ml of boiling water. Add your paella rice too.
Bring to the boil and simmer until the rice is cooked and everything has reduced like in the photos. Keep stirring occasionally throughout. It'll need more regular stirring, the more reduced it becomes.
When it's looking pretty done, add your raw king prawns and stir for 3-4 minutes until cooked.
Add freshly chopped chives on top and serve with a quarter of a lemon (for squeezing) for each person.