Heat olive oil in a paella pan (or a large, shallow frying pan/skillet, 12 to 14-inch in diameter) over medium heat until shimmering.

While the oil is heating, chop chicken into slightly bigger than bite-size pieces. Place the chicken in the hot oil to brown the sides. Push the chicken aside and add in the chorizo. Lightly brown the chorizo then add in the onion. Sauté until the onion is translucent and add in the garlic. Sauté for 1 minute more.

Add in the rice and sauté for a couple of minutes until rice is coated with oil.

While rice is cooking, soak the saffron threads in the water for a couple of minutes. Add the water into the pan and crumble the stock cube all over. Add in the dried rosemary.

Turn the heat up until it starts to boil then turn the heat down to medium-low to simmer. Add in the prawns, submerging completely (or as much as possible) underneath the rice. Stir occasionally and simmer uncovered, until the rice is al-dente. Don't stir too much as you will end up releasing too much starch from the rice, making it sticky.

At the end, spread the paella evenly in the pan and turn the heat up to crisp up the bottom slightly if you prefer a crispier paella (but not too much!)

Garnish with parsley (if using) and serve immediately with lemon wedges.