Heat the olive oil in a large pan and brown the chicken on all sides for 2-3 minutes.
Scoop out of the pan with a slotted spoon and transfer to a plate.
Add the onions to the pan and cook for 8 minutes until translucent then add the chorizo and cook for 3 minutes until the oil is released.
Stir in the paprika followed by the rice, ensuring it’s fully coated in the chorizo oil.
Add the chicken back to the pan along with any resting juices then pour the stock in stages, allowing the liquid to disappear before adding more, stir regularly and cook for 20-25 minutes in total.
Season to taste and stir the peas in for the final minute then squeeze in the lemon juice and shave over the parmesan to serve.
