Begin by prepping your flavorful base: peel and finely slice the garlic, peel and roughly chop the onion and carrot, and finely chop those fresh parsley stalks. Then, cut the chorizo and chicken thighs into bite-sized pieces—this way, every forkful has a mix of savory goodness.
Warm a splash of oil in a large, lidded shallow casserole dish or paella pan over medium heat. Add the garlic, onion, carrot, parsley stalks, chorizo, chicken, and paprika. Let everything cook for about five minutes, stirring regularly to ensure the flavors meld.
Next, remove the seeds from the pepper, chop it up, and toss it into the pan for another five minutes. Stir in the tomato purée and crumble in the stock cube, then sprinkle in the rice. Give it all a couple of minutes to soak up the tasty oils and seasonings.
Carefully pour in around 750ml of boiling water, adding a little salt and pepper to your liking. Put the lid on, bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, giving it a stir now and then from both the edges and the center. If the rice looks thirsty, add a splash more water.
Stir in the peas and prawns, replace the lid, and let the paella cook for around five more minutes, or until everything is heated through. Once done, season to your personal taste. Chop those reserved parsley leaves and scatter them on top, then serve the paella with fresh lemon wedges on the side. A quick squeeze of lemon juice right before you dig in brings out the best of all those savory Spanish flavors. Enjoy!
