Dice the onion and the fennel. Peel the red pepper and cut into strips. Finely chop the garlic. Pick the parsley leaves from the stalks and chop the leaves finely.
Peel the skin from the chorizo and cut into slices ½ cm thick.
Dice the chicken breasts into pieces of about 2 cm.
Remove the head and shells from 12 prawns and de-vein them by gently cutting down the spine and removing the black vein. Keep 6 prawns whole for presentation.
Bring the chicken stock to the boil.
In a wide, flat pan heat up the olive oil and the butter. Sweat the onions and the fennel until they are completely soft. Add the pepper and cook until they are soft. Colour the chicken pieces until golden brown. Add the garlic and piment d'esplettte and cook for 1 minute.
Now add the paella rice and cook until the rice is translucent. Pour in the white wine and stir until it has been absorbed. Add the saffron. Start adding the chicken stock 1 ladle at a time. Each time, stir the rice until the liquid has been absorbed before adding more stock. Continue until you have used half of the stock. Now add the rest of the stock and seal the pan with a lid.
Do not stir the paella from this point onwards. Cook on a medium heat for 5 minutes. Add the chorizo and continue cooking with the lid on. After 5 minutes check that the chicken is firm and well cooked and then add the prawns to the top of the paella. Put the lid back on and cook for a further 3 minutes. The bottom of the pan should have a nice brown crust and all of the stock will have been absorbed by the rice.
To finish, sprinkle over the parsley and serve with lemon wedges.
«Take care when removing the veins of the prawns. Keep some prawns whole to top each person's plate.»