Fry the onion for about 5 minutes in a paella or large frying pan until softened.
Add the red pepper and chorizo and fry for about 3 minutes.
Add the thyme, garlic, chilli flakes and paprika and make sure the onions and peppers are well coated.
Add the rice and the tomatoes and again, stir until it is well coated in the mixture.
Pour in the red wine and simmer until it is well absorbed by the rice.
Add the stock, saffron and chicken and simmer for 15 minutes or until all the stock has been absorbed. Taste it, if the rice is still crunchy add a dash more hot stock.
Add the prawns and peas keep on a low heat for 2-3 minutes.
Season to taste and serve with a squeeze of lemon juice.