Cook the chorizo, onions, and chicken in a large heavy-bottomed frying pan or paella pan for 5 minutes over a fairly high heat, until the onions are mushy and the chicken is cooked through with no pink visible.
Cook for another 3-4 minutes, or until the peppers, smoked paprika, and saffron begin to soften.
Heat the prawns for 1 minute, moving constantly, then whisk together the eggs and parsley, pour over the ingredients in the pan, and cook for 5 minutes, or until the base is set.
In the meantime, preheat the grill and cook for 4-5 minutes, or until the top is brown and set.
Serve with a simple green salad, garnished with fresh thyme leaves and cut into wedges to serve.