Heat another 3 tbsp of olive oil in a large shallow pan then tip in the pasta and stir, letting it turn gently golden in the heat of the oil. Add the chicken, garlic, smoked paprika and saffron and let this sizzle in the oil for 30 seconds, then add the tomato and ¾ of the stock and bring to a simmer. Cook for 10 minutes, stirring occasionally. Add the peeled prawns, mussels and the rest of the stock and continue to simmer for another 5 minutes. Taste and stir as you go, the pasta should be cooked but not mushy and the stock should be almost totally absorbed. Once the mussels are open and the prawns are pink, add the peas and broad beans to heat through. Stir in the basil and serve with the aioli and lots of crusty bread.