Spicy Shrimp and Chorizo Rice

Heat oil and fry the garlic, onion, chillies and chorizo until the onion has softened and the sausage has released some of its oil. Add the rice and paprika, stir, then add the wine and boil until it evaporates. Add the stock, lower the heat and cook gently for 10 minutes, stirring occasionally. Tin in the peas, season and cook for 7-10 minutes until rice is tender. You may have to add boiling water to keep rice moist. Stir in shrimp and tomatoes and cook until shrimp is cooked and tomatoes soften. Toss in parsley, season, stir and let sit for a few minutes.