400g boneless and skinless chicken thighs, chopped
1 Tbsp paprika
3/4 Tbsp smoked paprika
2 garlic cloves, crushed
1/2 red onion, chopped
1 tsp chilli flakes
Pinch of saffron
200g Spanish chorizo, thinly sliced
2 cups Arborio rice (or Spanish paella rice if you can find it)
4 1/2 cups chicken stock
200g prawns, deveined
Juice of 1 lemon
Instructions
Marinate the chicken with paprika, smoked paprika, salt, pepper, and olive oil.
In a large paella pan or frypan, heat some olive oil. Cook the garlic, onion, and chilli flakes.
Add the chicken and cook for 7 mins, then add the chorizo. Once the chorizo has been browned, add the rice and toss it well to coat it in the flavours.
Add the chicken stock and saffron. Chop the heads from the prawns and add them to the stock. Reserve the prawn bodies for later. Bring to a boil and then reduce to a simmer. Put the lid on the pan and leave it to cook for 20-25 mins. Stir the rice and add the lemon juice. Season to taste with salt and pepper.
Add the prawn bodies and cook for a further 8 mins, or until they have turned pink.