Preparation
Step: 1/18

Pour the stock into a pan and bring to the boil.

Step: 2/18

Peel, clean and wash the prawns.

Step: 3/18

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.

Step: 4/18

Cut the chorizo into slices.

Step: 5/18

Fry in a hot pan and then remove and set aside.

Step: 6/18

Peel and finely dice the onions and garlic.

Step: 7/18

Saute them in the chorizo pan.

Step: 8/18

Wash the celery and cut into pieces.

Step: 9/18

Wash, halve and deseed the peppers and chilli. Cut the peppers into pieces and finely chop the chilli.

Step: 10/18

Add them to the onions and fry for 5 minutes, stirring.

Step: 11/18

Season with pimento.

Step: 12/18

Add the long grain rice and cook, stirring, until glassy.

Step: 13/18

Plunge the tomatoes into boiling water then into cold water and remove the skins. Quarter, deseed and dice the flesh.

Step: 14/18

Add to the pan.

Step: 15/18

Add the bay leaves and the reserved stock.

Step: 16/18

Season with a pinch of clove, bring to the boil and simmer for 20 minutes over a low heat.

Step: 17/18

Spice up with Tabasco to taste and season with salt.

Step: 18/18

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.