This prawn and chorizo paella recipe is full of flavour, and is the perfect way to shake up your meals this week.

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Prawn and chorizo paella
Serves 4 Cooking 45 mins Prep 15 mins

1 tbs olive oil
2 chorizo, thinly sliced
1 brown onion, finely chopped
1 red capsicum, seeded, finely chopped
2 garlic cloves, crushed
1 1/2 cups (300g) arborio rice
400g can diced tomatoes
1 tbs tomato paste
2 tsp smoked paprika
1/2 tsp ground turmeric
3 cups (750ml) salt-reduced chicken stock
3/4 cup (90g) frozen peas
1/2 cup (60g) frozen corn kernels
300g raw banana prawns, peeled leaving tails intact, deveined
100g baby spinach leaves

1. Heat half the oil in a large deep frying pan over medium-high heat. Add the chorizo and cook, stirring, for 5 mins or until golden brown. Transfer to a plate.
2. Heat the remaining oil in the pan. Add the onion and cook, stirring, for 3-4 mins or until onion softens. Add the capsicum and garlic. Cook, stirring, for 2 mins or until aromatic. Add the rice, tomato, tomato paste, paprika, turmeric and stock and stir to combine. Season. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 25 mins or until the rice is just tender and the liquid is absorbed.
3. Top the rice mixture with peas, corn, prawns and chorizo. Cover and cook for 5-7 mins or until the prawns are cooked through. Stir in the spinach.

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