Valencian Paella

Name: Valencian Paella
Ingredients: 8 oz boneless chicken, cut into bite sized pieces (breast or thigh, your choice); 2 oz Spanish chorizo, sliced thinly; 4 oz 16-25 prawns, peeled and deveined (shells reserved); 1 cup paella rice (arborio works in a pinch); 3 tbsp olive oil; 1 medium garlic clove, minced; pinch of saffron; 2 cups chicken stock (or 1 cup chicken and 1 cup seafood stock); 1 cup of hot water; 4 oz green beans, trimmed and cut into 2 - 3 inch lengths; 2 oz roasted piquillo peppers; salt and pepper to taste; smoked paprika for garnish (I did not find it necessary to add); chopped parsley for garnish