Chop chorizo into bite size pieces, pop into a large saucepan, in a tiny bit of oil, over a medium heat.
While that’s cooking, chop a couple of onions and a couple of crushed garlic cloves, once the lovely paprika oils oozes out of the chorizo, add them to the pan to soften.
Whilst awaiting the onions to soften, chop up 2 sweet peppers (any colour you like!) into bite size chunks.
Once the onions are soft add 2 cups of easy cook long grain rice to the pan, and coat with the oil for a couple of minutes, then chuck in a glug of white wine and about 500mls of hot chicken stock, a tin of chopped tomatoes, a couple of teaspoons of mixed herbs, bay leaf and season with salt and pepper.
Once this is simmering, add in the peppers and cook for about 15-20 minutes, stirring occasionally to make sure it’s not sticking to the bottom of the pan! You might need to add a little more stock if it’s getting too thick. Chop up half a dozen spring onions
Once the rice is nearly ready / soft, add the spring onions a couple of pots of luxus prawns and a handful of frozen peas, simmer for another 3-4 minutes and serve!