In a fry pan on medium heat, add olive oil, garlic and shallots. Saute for 1 minute and add green peas and chorizo. Cook for a further 2 to 3 minutes. Add pinch of chili flakes, dark chicken stock and parsley. Allow to simmer for another 2 to 3 minutes. Remove from heat and place in individual bowls with a slice of Serrano ham on each.