Heat the oil in a wide paella dish on a medium heat and add the onion. Cook the onion for about 4 minutes then add the chopped garlic.
Stir in the chorizo and pancetta and cook for another 5 minutes. Add the chicken and cook for 10 minutes until the chicken is cooked.
Season with salt and pepper and the saffron-scented chicken stock, rice, frozen peas and prawns. Cook it for 15-25 minutes on a medium heat until the rice has absorbed the stock and the peas and prawns have defrosted, stirring occasionally.
Stir in the lemon juice, give it a little stir and serve.
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