Method:

• Preheat your oven to 190°C.
• Season the chicken with barbeque spice, salt and pepper, and dust with flour. Drizzle with half the olive oil and place on an oven tray.
• Roast in the oven for about 30 minutes until the chicken is cooked and golden brown. Keep warm and reserve all the pan juices.
• Meanwhile, heat the rest of the oil in a large metal casserole dish (use for serving, if possible).
• Cook the onion and garlic until soft. Add the chicken stock, smoked paprika, and rice. Cook on a medium heat for about 20 minutes, stirring occasionally, until the rice is cooked.
• Add the peas, chopped parsley, chicken, and pan juices. Cover with a lid and cook on very low heat for about 10 minutes.
• Melt the butter in a frying pan and cook the prawns on both sides until they turn pink and caramelised. Season.
• Place the prawns on top of the paella and drizzle with lemon juice.
• Serve with fresh lemon wedges, more chopped parsley, and aioli.