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Method
Step 1
Heat oil in a large deep frying pan over medium heat. Add chorizo and cook for 5 mins or until browned. Add onion and capsicum and cook for 3 mins or until softened. Add paprika and stir to combine. Add rice and stir to coat. Add stock and 1¼ cups (310ml) water and bring to simmer. Season with salt and pepper.
Step 2
Reduce heat to low and simmer, covered, for 45 mins or until rice is almost tender. Stir in prawns and peas and cook, covered for 5 mins or until rice is tender and liquid is absorbed. Top with coriander. Serve with lemon wedges.
