heat the oil in a 4 litre non stick frying pan overhigh heat.

add the chorizo and cook for 2-3 minutes or until browned.

add the rice and cook, stirring for 1 minute.

add the vinegar and cook for 1 minute or until absorbed.

stir through the stock and tomato sauce and bring to the boil.

push the orawns into the rice and reduce heat to low. cook for 15 minutes, without stirring.

increase heat to medium and cook for a further 4minutes.

remove paella from the heat,add asparagus, cover with aluminium foil and set aside to rest for 15 to 18 minutes or until the liquid is absorbed. top with the dill to serve. serves 4.