Place ¼ tbsp of the olive oil into a large casserole dish and heat over a medium heat. Add the chopped chorizo and fry for 3 - 4 minutes until it has crisped up, has started to smell wonderful and has released some of it's smokey oil. Use a slotted spoon to remove the chorizo bits from the pan and set aside to use later.
Pour the remaining ¾ tablespoon of oil into the casserole dish and add the onions, garlic, celery, saffron, paprika, turmeric and tomato puree/paste. Season well with salt and pepper and cook over a medium heat for 10 minutes. Stir often to make sure that nothing starts to stick to the bottom of the pan. If it does, add a tablespoon or so of water to the pot and use a wooden spoon scrape any browned bits from the bottom. This prevents it from continuing to brown & burn.
Add the sliced pepper and stir. Cook for 2 - 3 minutes .
Add half of the stock to the pot and then add the rice. Stir and then bring to the boil. Reduce the heat to a slow simmer and place the lid on the casserole dish. Cook covered for 25 - 30 minutes, stirring every 5 minutes or so and topping up with a little bit more stock here and there to keep it from drying out.
When the rice is nice and tender, gently stir in the prawns. Add any remaining stock and cook for 5 minutes or until the prawns have turned pink. Stir in the chorizo.
Serve hot sprinkled with some chopped parsley as garnish.
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.