Chop onion, carrot, parsley stalks, chorizo, chicken thighs, and cut garlic into slices. Deseed and chop pepper and keep them aside.

In a paella pan, add a lug of oil and place it over medium heat.

Add chopped carrot, chorizo, parsley stalks, onion, chicken, minced garlic, and paprika.

Fry them for 5 minutes until tender and golden brown.

Now add deseeded and chopped pepper to the pan. Fry it for for further five minutes.

In a bowl, pour the stock, stir in tomato puree and crumble it.

Once crumbled, add rice and mix properly for a couple of minutes.

Pour the mixture into the boiling water with sea salt and black pepper.

Simmer it for 15 minutes while stirring occasionally.

Add peas and prawns and cook for more than 5 minutes.

For garnishing, add chopped parsley leaves, sprinkle over the paella, and serve it with lemon wedges.