Shell and devein you prawns. Do not discard shells and heads as this will be the basis of your stock. Put aside the prawns for cooking later.
Place in about a 1 litre of water while still on high heat and deglaze the bottom of the pot.
Bring the pot to a simmer and turn down the heat. Let it simmer for about 20 minutes.
Finely chop up your garlic, tomato and onion. This is the base vegetable mix.
Cut chicken into 2 cm cubes.
Start with a paella pan, or if not a flat based frying pan with less curved walls on medium heat with a glug of olive oil.
Sear off your chicken until brown. At this point you can add the sofrito mix (onions, tomato & garlic) and saute until brown.
Add saffron, smoked paprika, salt and pepper and incorporate this into the mix.
Add in your rice, and slightly toast it off before adding the prepared stock.
At this point, even out the rice so that is level and bring the stock back to a boil. Then reduce it back to a simmer.
Do not mix the rice! When the stock level and rice is even on the pan, your peas and prawns.
Let if fully cook and dry out until the bottom has achieved a caramelised layer (soccarat).
Garnish with some parsley and serve with lemon.