Heat a very large pan over medium/high heat. Add the oil and chorizo. Cook for 5 minutes stirring regularly until the outside is crispy.

Add the rice, artichoke hearts, broth, and 480ml of water. Bring to a boil, then reduce heat and simmer until most of the liquid is absorbed, about 20 minutes. Add more water along the way if required.

Stir in the shrimp and peas. Continue to cook for an additional 5-7 minutes, or until the shrimp are opaque.