Cut the chicken into bite-sized pieces and season well with salt and black pepper.

Run a knife down the chorizo ring on a clean chopping board, then peel and discard the papery skin. Cut into 2cm chunks.

Finely chop the onion, then finely chop the garlic cloves. Deseed and chop the peppers into 2cm pieces.

Put a splash of olive oil into a large (30cm), lidded deep frying pan set over a medium-high heat. Add the chorizo pieces and fry for 3-4 mins until the chorizo is crisp and has rendered some of its fat into the pan. Use a slotted spoon to scoop the chorizo out onto a plate.

Turn the heat to high and add the chicken pieces to the same pan. Fry for 5-6 mins, stirring occasionally, until caramelised. Scoop out onto the chorizo plate.

Turn the heat down to medium and scrape in the onion and pepper pieces along with a pinch of salt. Cook, stirring, for 8-10 mins until the onion has softened. Add the garlic, paprika and saffron and cook for 2 mins while stirring.

Tip the rice into the pan and mix really well so all the grains are coated in the lovely oil. Add the chorizo and chicken pieces, then pour in the chicken stock. Bring to the boil, season with salt and pepper and reduce the heat to low-medium. Put on the lid and simmer for 20 mins.

Add the peas to the pan and gently stir – most of the water should have been absorbed by now. Turn the heat to medium, leave the lid off and cook for a final 5 mins. There is no need to stir. The peas will defrost and the bottom should start to get a little crisp.

To serve, scatter over the parsley leaves and serve with lemon wedges for squeezing over.