Place a non-stick saucepan on a medium heat and add the olive oil. Once hot, add the chorizo and garlic and fry for 2-3 minutes until the chorizo has started to crisp up.

Add the paprika, stir and cook for 30 seconds. Then add the rice and stir until it is fully mixed in.

Add a ladle of hot stock (it’s best to keep the stock on a low heat in a separate pan so it stays hot!) to the risotto and stir to mix. Keep on a low heat and keep stirring.

Once the liquid is almost absorbed (you may feel the rice starting to catch on the bottom of the pan a little) add another ladle of stock. Continue this process, stirring constantly, until all of the stock is used up - approximately 20 minutes. 

Add the lemon juice, frozen prawns and frozen peas. Mix well and then continue to cook (keep stirring!) until the prawns are pink and cooked through - approximately 4-5 minutes.

Serve with a wedge of lemon and some chopped fresh parsley.