Heat the olive oil in a deep, heavy based frying pan over a high heat. Lightly brown the chicken – don’t cook completely. Once browned, transfer to a plate.
Reduce heat to low, add the onions and cook slowly until softened, about 10 mins - you may need to add more oil. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock and saffron. Bring to a gentle simmer, return the chicken to the pan and simmer for about 20 mins, stirring occasionally. Keep an eye on the paella as it likes to stick to the pan. Add hot water if necessary.
Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.
