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Add the chorizo to a cold frying pan and cook over a medium heat for about 4 minutes until the fat starts to release. Increase the heat, add the onion and cook for 2 minutes, then add the peppers and cook for 3 minutes more, stirring occasionally.
Add the tomato purée and smoked paprika into the pan and cook for 1 minute. Pour in the hot stock or water and the peas, plus the prawns if using raw ones (if cooked, add in the next step). Bring to the boil and simmer for 1-2 minutes.
Finally stir in the grains (plus the prawns if using cooked), and cook, stirring, for 3-4 minutes until piping hot. Serve scattered with parsley, with lemon wedges, if using.