Paella with king prawns & chorizo recipe

inspired by Joe’s Mum in Spain and paella recipes from Moro

Ingredients:
2 cups Arborio rice
1 dried chorizo sausage
About 16 fresh prawns
2 small red onions
2 large peppers (I like to use red and green), diced
4 cloves garlic, finely chopped
½ teaspoon paprika
I tsp saffron or turmeric
I lemon to garnish
Bunch of fresh coriander
Chicken or veg stock

Peel your sausage (if it needs it, not all of them have skin) and dice it or slice it into bite size pieces, or however you prefer it. Brown the pieces in plenty of olive oil for a few minutes until the oil goes a nice spicy colour, then remove the chorizo with a slotted spoon and lay to one side for later.
In the same pan, brown your finely chopped onion. After a few minutes, when it’s brown ,add your crushed garlic and diced peppers. Cook until good and soft, this is an important part to the dish! Add your dry rice, I tsp paprika, I tsp saffron (or ½ tsp turmeric), then make sure all the rice is coated in oil.
Add about 1 litre of stock to this bit by bit, then bring to the boil, stirring as it needs it
(WHAT DO WE DO WITH PRAWNS??)