Cook till the rice is nice translucent. Stir in the saffron milk and chicken stock. Stir and season to taste. Bring to the boil and then reduce to a low heat, cover with a lid and cook for 15 minutes.(Do not add the chicken stock all at once, add in slowly. Start with 2 cups, when the stock has evaporated, add some more. Keep adding till the rice is almost done.) Add pepper, paprika. Mix it well. Now add the sausages and the prawns.