Easy Prawn and Chorizo Paella Recipe

Heat a large lidded pan or paella pan over a medium heat. Add the chorizo slices and fry for a few minutes until the oils are released and the chorizo starts to crisp.
100 g Chorizo
Add the onion, garlic, and pepper to the pan and cook for 5 to 7 minutes, stirring occasionally, until softened and fragrant.
1 Onion, 2 Garlic Cloves, 1 Yellow Pepper
Stir in the uncooked rice, tomato purée, and smoked paprika, making sure the rice is well coated in the spices and chorizo oil.
1 tablespoon Tomato Puree, 2 teaspoon Smoked Paprika, 200 g Paella Rice
Pour in the chicken stock and give the mixture a final stir. Cover the pan with a lid and reduce the heat to low. Let the rice simmer for 15 minutes, or until it is tender and has absorbed most of the liquid.
600 ml Chicken Stock
Once the rice is cooked, add the prawns and frozen peas to the pan and stir them in gently. Cook the paella uncovered for 5 more minutes to cook the peas and warm through the prawns. Season with salt and pepper and serve with lemon wedges.
100 g Frozen Peas, 200 g King Prawns, 1 Lemon, Salt and Pepper