Dredge the chicken in flour mixed with salt and pepper. In a large frying pan, fry the chicken in 60ml olive oil until brown and crispy. Set aside.
In a large frying pan, brown chorizo. Set aside.
Place remaining olive oil in a large frying pan and fry onion and garlic until onions are tender. Add chopped tomatoes and saute for 3 to 4 minutes. Add rice to the pan and mix well. This glazes the rice.
Put rice mixture, chicken and sausage in large covered casserole. Add clams, peas, saffron, chicken stock and prawns. Cover casserole.
Bake until all the liquid is absorbed and rice is tender. You may need to add more stock if rice is not done.
If desired, arrange some fresh clams and mussels on top of rice and bake for another 10 minutes. Before serving, discard any clams that do not open.