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Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
Add the chopped asparagus to the pan for a further 5 minutes.
Stir through the tomato purée, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
Pour in stock and add a pinch of sea salt and black pepper.
Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
Stir in the peas, replace the lid, and cook for a further 5 minutes, or until hot through.
Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.