Heat the oil in a large saucepan, add the chorizo, onion, garlic and peppers and cook for 2 minutes, until the onion has softened and the chorizo has released its oil.
Add the spices and herbs, then stir in the rice and cook for 1 minute. Stir in the chopped tomatoes and chicken stock, bring to the boil and simmer for 4–5 minutes.
Stir in the prawns and heat through, then season to taste with salt, pepper and a few drops of Tabasco sauce. Divide between 4 bowls and serve immediately, garnished with chopped spring onions.