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Marinate the prawns in some olive oil, garlic, paprika, salt and pepper about 30 minutes before starting the rest of the paella.In a chef's pan (or other large flat pan with a lid), fry the chorizo. There should be enough fat in the Chorizo so that you don't need to add any oil, but if you don't see any fat rendering out after a minute, add some olive oil. When the chorizo is nice and brown and most of the fat has rendered out, transfer it to a paper towel lined plate.Season the chicken thighs with salt and pepper and brown on both sides in the pan the Chorizo came from.

Transfer the chicken to the plate with the chorizo.If there is more than 2 tablespoons of fat in the pan, use a paper towel to soak the excess up.

Add the onions and bell peppers and fry until they are soft and starting to caramelize.

Add the garlic and cumin and fry until the garlic is fragrant (another minute or two).

Add the tomatoes and capers and cook until the tomatoes are soft.

Add the rice and stir to coat then add the Chorizo, chicken, saffron, stock and vinegar. Bring to a boil then cover and turn the heat down to medium low (you should see a steady stream of steam escaping).After 20 minutes, lay the shrimp on top of the rice and sprinkle the peas and asparagus on top. Cover and cook for another 5-7 minutes until the rice and shrimp are cooked.

Serve immediately, scraping up the soccarat that forms at the bottom.

Sprinkle with some parsley serve with some lemon wedges for squeezing.