Bring the stock to the boil, add the prawns and simmer for 2–3 minutes then remove from the stock and put both to one side.
Brown the chorizo in a hot, deep-sided pan then remove. Fry the onion, garlic, peppers and chilli in the hot pan in the fat from the chorizo for 5 minutes, stirring. Season with a pinch of ground cloves and the paprika. Stir in the rice and fry until translucent.
Add the tomatoes, bay leaf and stock to the pan. Season with Tabasco, bring to the boil, reduce the heat and simmer for around 20 minutes, then season to taste with salt and ground black pepper.
Mix the prawns and the chorizo through the rice and heat through, or simmer until cooked, adding more stock if required. Serve garnished with parsley.
Brown the chorizo in a hot, deep-sided pan then remove. Fry the onion, garlic, peppers and chilli in the hot pan in the fat from the chorizo for 5 minutes, stirring. Season with a pinch of ground cloves and the paprika. Stir in the rice and fry until translucent.
Add the tomatoes, bay leaf and stock to the pan. Season with Tabasco, bring to the boil, reduce the heat and simmer for around 20 minutes, then season to taste with salt and ground black pepper.
Mix the prawns and the chorizo through the rice and heat through, or simmer until cooked, adding more stock if required. Serve garnished with parsley.