Add the oil to the pan, gently fry the onions and garlic on the hob for five minutes.
Add the chicken and chorizo, cook the outside of the chicken for about five minutes, the chorizo does its own thing.
Gently add the rice, the idea is for the rice to absorb the oil and juices from the chicken and chorizo. Stir until all of the rice is incorporated or about five minutes. Try to prevent the rice sticking to the bottom of the pan and getting overcooked (burnt), my bad!
Add the tin of tomatoes.
Add the vegetable stock - keep stirring.
Add whatever spices you've deemed necessary. Did I mention Paprika?
Add the sundried tomatoes if you have them.
Add the wine. I've tried with and without, couldn't tell the difference.
Cover the pan and put into a pre-heated oven at 190/200 for between 40mins and an hour. The discrepancy is based on the type of rice you use. I used brown rice once and it was still crunchy after 40 minutes.
Check the rice every so often for consistency.
If you fancy the prawns, try adding them to the top of the mix with ten minutes to go and removing the lid.
It will keep in the fridge for a day or two, heated up makes a great snack at lunchtime.