Family paella

Heat 1 tablespoon of olive oil in a large frying pan over medium to high heat. Add the onion, garlic, pepper and chorizo and cook for 5 minutes. Add the rice and the wine. Once the wine is evaporated, stir in the tomato puree and the stock. Bring to a boil and lower the heat to a simmer. Cook over low heat for about 15 minutes until rice is almost tender but there is still liquid in the pan.

Then, stir the king prawns and the peas into the pan. Cook until the prawns are cooked through and the rice is tender. Add the juice of one lemon, scatter with chopped parsley and serve with a lemon wedge.