Place your sauté pan over your bbq coals and add two tablespoons of rapeseed oil and let the pan heat up.
Add the chopped chorizo to the pan and cook for five minutes, then remove the fried pieces and put them to one side.
In the infused oil, cook the roughly chopped onion for five minutes and add the finely chopped garlic and carrot.
Next, slice the chicken into pieces and add it to the pan along with the smoked paprika and cook it for around 6 minutes.
Deseed and chop the two peppers and add to the pan with the tomato puree for a further 4 minutes.
Stir in the paella rice for one minute so that it absorbs all the tasty flavours, and then add the fish stock and the cooked chorizo. Give the mix a stir, place the lid onto the sauté pan and cook for another 20 minutes.
Check that the rice is almost cooked, add the frozen peas and put the lid back on to cook for three minutes before adding the king prawns. Stir them in and cook for a further five minutes with the lid on.
Finally, season well, chop the flat-leaf parsley, scatter over the paella and serve it with lemon slices for squeezing over this fantastic dish.
It’s a great summer meal to eat outdoors with family and friends and we know we’ll be cooking it all summer!