In a large pan (with lid), fry the chorizo slices for a few minutes on a medium heat to release their oils.
100 g Chorizo
Add the onion, garlic and pepper and cook for 5-7 minutes, stirring occasionally, until they are soft and fragrant.
1 Onion, 2 Garlic Cloves, 1 Yellow Pepper
Stir in the uncooked rice, tomato puree, and smoked paprika, and give everything a good stir to coat the rice with the flavourful spices.
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 and serve with lemon wedges.
100 g Frozen Peas, 200 g King Prawns, 1 Lemon, Salt and Pepper