Heat the olive oil in a large skillet. Add garlic, onion, carrot, chorizo and chicken and saute for 5 mins. While this is cooking add chicken stock and water into a saucepan and bring to the boil.
Into the large skillet, add capsicum and smoked paprika and saute for 1 minute. Add tomato paste and saute for a couple more minutes.
Add the paella rice and stir for a few minutes. Then add the boiling stock/water mix. Add saffron and stir well.
Bring to the boil then reduce to a simmer. Cook for 10-15 minutes until rice is almost tender but not totally cooked through.
Add peas and prawns (press prawns down into the rice, and cook for a further 5 minutes or until prawns are cooked. Turn heat up to high and cook for 2 minutes with the aim of creating the signature crust of rice on the bottom of the pan.
Season with salt and pepper to taste.
Serve on plates with a generous sprinkle of parsley and wedge of lemon.
If rice looks like it's drying out too much towards end of cooking, just add in a splash or two of water as needed.