Ingredients

Instructions

1. 1

   Heat the olive oil in a large, deep skillet or frying pan over medium heat.

2. 2

   Add the diced onion and red bell pepper to the pan. Sauté for about 5 minutes until the vegetables soften.

3. 3

   Add the sliced chorizo and cook for another 3-4 minutes until it releases its red oils and begins to brown.

4. 4

   Stir in the minced garlic, smoked paprika, and uncooked rice. Stir constantly for 1 minute to coat the rice grains in the flavorful oil.

5. 5

   Pour in the diced tomatoes and chicken broth. Stir well and bring the mixture to a boil.

6. 6

   Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid is absorbed.

7. 7

   Remove the lid and scatter the raw prawns and frozen peas over the top of the rice. Do not stir yet.

8. 8

   Cover the pan again and cook for an additional 5-6 minutes until the prawns are pink and opaque.

9. 9

   Remove from heat, fluff the rice gently with a fork to mix in the prawns and peas, and garnish with fresh parsley before serving.