Pour the hot stock into a bowl, sprinkle in the saffron strands and let them infuse while you prepare the other ingredients.

Heat 15 ml of olive oil in a large paella or deep frying pan over medium-high heat. Add the chorizo and fry for about 3 minutes until crisp and the oil is fragrant. Use a slotted spoon to remove the chorizo and set aside, leaving the oil in the pan.

Add the chicken pieces to the pan and cook for 7-8 minutes until golden and cooked through. Transfer the chicken to a bowl and set aside.

Add another tablespoon of oil to the pan and sauté the onion and garlic for 4-5 minutes until softened. Stir in the red pepper and paprika and cook for 1-2 more minutes.

Add the rice to the pan and stir to coat in the oil and spices. Pour in the saffron-infused stock and 450 ml boiling water, scraping up any browned bits from the bottom.

Return the chicken to the pan and add the chopped tomatoes. Cover and simmer on medium heat for 10 minutes.

Scatter the peas, prawns and reserved chorizo on top. Cover again and cook for 5-10 minutes until the rice is just tender and most of the liquid is absorbed.

Remove from heat, cover with the lid and rest for 5 minutes. Sprinkle with chopped parsley, serve with lemon wedges and an extra drizzle of olive oil.