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Ingredients:• 2 tablespoons olive oil• 2 chicken thighs, debone and deskinned• 100g chorizo sausage, sliced• 1 medium onion, finely chopped• 1 clove garlic, peeled and chopped• 200g Spanish Risotto rice• 500ml Chicken stock• A good pinch of saffron threads• 6 large tiger prawns, butterflied and de-veined• ½ teaspoon dried mixed herbs• Chopped fresh parsley, for garnish (optional)• 1 lemon, cut into wedgesHeat olive oil in a paella pan 30-34cm in diameter over medium heat until shimmering.While the oil is heating, chop the chicken into slightly bigger than bite-size pieces. Place the chicken in the hot oil to brown. Push the...