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To a cold pan add in your chorizo, turn the heat up to high and allow to cook for a few minutes until crisp and the delicious oils have rendered out.
Add in your chicken and fry for 5 minutes to get it well browned; add in your garlic and paprika, cook for a minute, then add in your flour and allow to cook for a couple of minutes to get rid of any raw flour taste.
Pour in your stock slowly, mix well then add your crème fraiche, dried parsley, and a good amount of black pepper; stir until smooth.
Add in your frozen peas, stir well then transfer into an oven proof dish, top with your mash and use a fork to rough up the top so it’ll get nice and crispy.
Sprinkle over your cheese and bake at 190c for 25 to 30 minutes, or until the cheese is golden and bubbling.
Leave to stand for a few minutes before serving, then dive on in and enjoy.