Photograph: Georgia Glynn Smith
Fry the chorizo chunks briefly in a very large frying pan until lightly browned. Remove the chorizo with a slotted spoon, then, over a high heat, brown the chicken, skin-side down, until the skin is crisp; remove to a plate.
Add the rice, onions, saffron and paprika, and stir for 2 minutes over a medium heat. Add the stock with the chorizo, season with salt and pepper, then add the chicken pieces, skin-side up. Cover with a lid, bring to the boil and simmer gently for 15 minutes.
Gently stir in the green vegetables and lay the langoustines or prawns over the top. Cover and cook for another 10-12 minutes until the chicken is cooked through and the shellfish is piping hot. Scatter over the parsley and serve with lemon wedges.
Kitchen secret: using a jar of sweet onions cuts down the prep and cooking time but, if you prefer, finely dice a few mild shallots and sweat them in olive oil with a pinch of sugar on a low heat until soft and sweet, before adding the rice and other ingredients at step 2.