3-5 tablespoons of olive oil

1 large white onion

2 red peppers

2 teaspoons of paprika

2 cloves of garlic

400g fresh tomatoes

110g cooking chorizo

300g paella rice

50ml sherry (preferably dry)

900g chicken stock

165g king prawns

Fresh parsley

1. Devein the prawns and set aside.
2. Peel and finely dice the onion.
3. Deseed the peppers and cut them into 2cm dice.
4. Cut the chorizo into 2cm dice.
5. Peel the garlic and finely grate or crush.
6. Cut a small slit or cross in the skin at the bottom of each tomato.
7. Place the tomatoes in a layer at the bottom of a heatproof container and cover with boiling water. Leave for 5 minutes.
8. Remove the tomatoes from the water and carefully remove the skin.
9. Dice the tomatoes.
10. Heat the oil in a saucepan and sauté the onion and peppers over a low heat until the onions are translucent.
11. Add the paprika and garlic and stir to combine. Let it cook through for a 1-2 minutes, being careful not to let the garlic burn.
12. Add the chorizo and increase the heat to medium. Stir to combine and then continue to sauté for a few minutes.
13. Pour in the rice and stir for 1-2 minutes.
14. Add the sherry and stir again.
15. Once the sherry has almost evaporated, add the chopped tomatoes followed by the stock. 
16. Season, stir well and then simmer uncovered for 15 minutes until most of the liquid has been absorbed.
17. Stir in the prawns and cook, uncovered,  for 3-5 minutes, until the prawns turn pink.
18. Serve scattered with freshly chopped parsley.