Prawn & Chorizo Spanish Rice

Directions

• Heat a skillet pan on medium heat with the olive oil and brown the chorizo. Put aside in a bowl. Add in the garlic, onions, capsicum and cook on low for 5 minutes, until nicely sautéed. 
• Add in the paprika, canned tomatoes, and rice and stir to combine. Cook for a couple of minutes. 
• Pour in the chicken stock, boil, then reduce heat to low and simmer for 20-25 minutes. Add in the prawns and mix to combine then continue simmering on low until rice and prawns have been cooked. 
• Season to taste and garnish with some parsley, squeeze with some fresh lemon. Yum!