To make the sofrito, combine all the ingredients in a food processor and blitz until combined.
Heat a large (30cm) frypan over high heat. Add the chicken and chorizo and cook until browned, about 5 minutes.
Add sofrito and cook a further 3-4 minutes. Pour in stock and bring to the boil.
Stir in rice, reduce heat and simmer for 20 minutes, or until there is only a small about of liquid in the pan and the rice is tender.
Add peas and cook without stirring for 5 minutes, to form a nice crust on the bottom. Be sure not to have the pan too high so as not to burn the bottom.
Season with salt. Squeeze lemon over, sprinkle with chives and serve with some garlic aoli.
