Preheat the oven to 180c.

Heat the olive oil in a large shallow bottomed pan. Add the chicken pieces and brown for a few minutes on each side.

Once the chicken is a lovely golden colour, put it to one side. In the same pan, add the onions.

Fry for a few minutes and scrape off all the bits that have stuck to the bottom of the pan. Then add the garlic, chorizo and peppers. Continue frying for several minutes, as the chorizo begins to release its gorgeous red flavoured oil.

Add the paprika and the chilli flakes and stir through.

Turn the heat to low, and then add the rice. Make sure to stir the rice and combine it with all the ingredients, so it gets a lovely coating of all the flavours in the pan.

Then slowly add the chicken stock. Be careful not to fill the pan up too much at this point with the stock, as you still have to add the chicken back in the pan which will make the liquid rise.

Add all the chicken pieces back into the pan, and if the stock is right up to the edges, you may not need all of the rest until later while the Spanish chicken is cooking in the oven.

Season the chicken with salt and pepper.

Carefully place the pan in the oven, and bake for around 45-50 minutes until the chicken is crispy on the top, and the rice has cooked. It should have a consistency much like a risotto. If you think the rice may need more liquid during cooking time, you can always add a bit more of the stock.

Before serving squeeze lemon juice over the top and sprinkle with fresh parsley.