1. Heat the electric Wok to heat setting 10 for 3 minutes and then add the peanut oil and cook the chorizo for 1 minute or until golden brown. Remove from the wok and set aside.
  2. Add the garlic and onion to the wok and cook for 2 minutes. Add the capsicums and paprika and stir to combine, cook for a further 3 minutes
  3. Add the rice, passata, 1 ½ cups chicken stock and chilli flakes and allow to simmer on heat setting 4 for 15 minutes, stirring every few minutes.
  4. Add ¼ cup chicken stock and lower the temperature to heat setting 2 for 5 minutes.
  5. Stir through the prawns and place the lid on top for 5 minutes.
  6. Serve with parlsey.