Add the olive oil and chicken thighs to a pan and add half of the smoked paprika plus some salt and pepper for seasoning.

Rub all ingredients together then transfer chicken thighs to a plate.

Heat the pan on high heat and lightly brown the chicken thighs on all sides in batches to prevent crowding the pan. This should take around 8-10 minutes (2 batches). Once the chicken thighs are browned, transfer them to a plate for use later.

In the same pan, add the onion and garlic, and saute for 3-4 minutes. If the pan is dry, add a splash or two of chicken stock.

Add the chorizo pieces and fry for another 2-3 minutes or until the chorizo releases some of the red oil.

Add the remaining paprika, chopped rosemary, and the tinned tomatoes and tomato puree. Simmer for 2-3 minutes, then add the red wine and continue to simmer for another 3 minutes. Add more chicken stock if the sauce is drying out.

Add the broad beans and mix through. Season to taste with salt and pepper and bring to a boil. Add a splash of chicken stock if the sauce is looking too thick or dry.

Reduce heat to medium and return the browned chicken pieces to the pan and cover with sauce. Add chili flakes on top (for some spice). Cover and simmer for 10-12 minutes or until the chicken is tender.

Right before serving add the black and green olives and mix through. Remove the pan from the heat and allow to cool for 2-3 minutes before serving.

Garnish with some freshly chopped parsley and a generous squeeze of lemon and serve.