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.
Serve with extra wedges of lemon.