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1
Preheat the oven to 275 degrees F (190 degrees C/gas 5.)
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2
Remove the end bits of bone from the chicken legs, then cut them in half.
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3
Cut the chicken breasts in half.
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4
Coat all the chicken pieces with flour and salt and pepper.
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5
Put some oil in a hot large flat pan and brown the chicken legs and thighs, skin side down, turning them to brown them all over.
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6
Transfer them to a small roasting tray and continue to cook in the preheated oven for 30 minutes
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7
Add the chicken fillets to the pan and let them brown, then add the chorizo slices.
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8
Lay the slices of pancetta over the top.
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9
Once crisp, turn the heat down, add the onion and garlic to the pan, and allow to soften.
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10
Pour the infused saffron and some of the stock into the pan, and add the smoked paprika and rice, stirring continuously.
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11
Finely chop the parsley stalks and add to the pan.
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12
When the rice is almost cooked, add the peas, mussels, prawns and squid, adding more stock if necessary.
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13
Cover the pan with foil.
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14
When the chicken is cooked, add it to the pan, then add a large handful of chopped parsley leaves.
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15
Check the seasoning.
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16
Cut the lemon into wedges, place around the edge of the pan, and serve.
