Pour the stock into a pan and bring to the boil.
Peel, clean and wash the prawns.
Add to the stock and simmer for 2-3 minutes. Remove the prawns with a slotted spoon and set aside. Remove the pan from the heat.
Cut the chorizo into slices.
Fry in a hot pan and then remove and set aside.
Peel and finely dice the onions and garlic.
Saute them in the chorizo pan.
Wash the celery and cut into pieces.
Wash, halve and deseed the peppers and chilli. Cut the peppers into pieces and finely chop the chilli.
Add them to the onions and fry for 5 minutes, stirring.
Season with pimento.
Add the long grain rice and cook, stirring, until glassy.
Plunge the tomatoes into boiling water then into cold water and remove the skins. Quarter, deseed and dice the flesh.
Add to the pan.
Add the bay leaves and the reserved stock.
Season with a pinch of clove, bring to the boil and simmer for 20 minutes over a low heat.
Spice up with Tabasco to taste and season with salt.
In the end, mix the shrimp with chorizo into the rice and heat everything together. If necessary add a little extra stock, but in the end the liquid should have all been absorbed.