Method:

1. Dice the onion and cut the red pepper into chunks
2. Put oil in a large frying pan (or paella dish), add the onion and pepper and cook until they begin to brown
3. Add the chorizo and cook, until the oil starts to come out
4. Stir the rice in and ensure it is well coated with the oil
5. Add the saffron to the chicken stock, the pour into the pan and mix well
6. Put a lid on the pan and cook for roughly 15 minutes, or until the stock is absorbed and rice is tender
7. Stir the garlic prawns through, then squeeze over the lemon. Sprinkle over the parsley, then serve immediately