Chop the onion and garlic, add olive oil to the frying pan or wok and gently fry them.

Whilst the onion is softening prepare the chicken and chorizo.

When the onion has softened add the chorizo stirring well for a few minutes. Then add the spices stir for a minute.

Then add the chicken making sure it’s coated with the spice mixture.

Add the white wine and simmer well for a few minutes until almost evaporated. Then add the rice stir for a few minutes ensuring the grains are all coated well. Pour in the stock. On a low heat let it gently simmer, regularly stirring.

You can add almost all of the stock but keep some back for later on to help prevent it from sticking.

Whilst simmering chop the tomatoes then add to the pan.

Chop the peppers.

Throw in the pan. Add salt and pepper

Keep stirring and stirring to prevent it from sticking. Then add the diced chilli (optional)

Once the rice is soft all the way through and there is no hard grains inside. Throw in the prawns and peas. Leave for 4 - 5 minutes so they cook through.

The rice should be slightly sticky but not a runny liquid but now. Add chopped parsley and serve.