Find a large non-stick sauté pan or solid-based casserole pan and place onto a medium-low heat. Add the sliced chorizo and cook for 5-6 minutes, until the oil start to release and the chorizo is turning a little crispy around the edges.

Now add the sliced onions, peppers, smoked paprika, chopped garlic and chilli flakes (if using), along with a generous pinch of salt. Stir the veggies into the spices and chorizo oil, and cook for 8-10 minutes, until the peppers and onions have started to soften. Add the tomato puree and cook for a further 1 minute.

Tip in the rice and coat well once again, before pouring in the hot chicken stock. Bring to a simmer, season with black pepper, then turn down the heat down a little and cook for 25-30 minutes, stirring regularly to prevent the rice from sticking to the base of the pan.

Taste the rice after 25-30 minutes; it should be just about cooked and most of the liquid all absorbed. Add the defrosted prawns and the peas. Mix well so the prawns are immersed in the rice and cook for 5 minutes, until the prawns have turned pink and the peas are defrosted. Add a splash of boiling water if needed.

Serve the rice with a lemon wedge per person.