Heat oil in a large deep non-stick frying pan over medium heat. Add chicken. Cook, turning often, until lightly browned. Transfer to a plate

Add chorizo to pan. Cook, stirring often, for 2-3 minutes until golden brown. Add rice. Cook, stirring, for 1-2 minutes until centre of the rice grain is white.

Stir in paprika. Cook, stirring, for 1 minute. Add wine. Cook, stirring, until evaporated

Stir in tomatoes and stock. Bring to the boil. Reduce heat, add chicken and simmer, uncovered and stirring occasionally, for 15-20 minutes until rice is just tender.

Add peas. Cook until tender. Season to taste. Sprinkle with parsley. Serve with lemon wedges