Simmer raw prawns in 570 ml of water for 3 minutes, then remove and reserve the liquid.
Shell and de-vein the prawns, keeping two whole with shells for presentation.
Simmer prawn shells in the reserved water for 30 minutes to create a stock, then strain.
Brown the chorizo in a frying pan over high heat, then remove and set aside.
Fry onions in oil for 3 minutes, then add chorizo, garlic, celery, chilli, and peppers.
Sauté the vegetables for 5 minutes until softened and lightly browned.
Stir in the rice followed by 340 ml of stock mixed with Tabasco, tomatoes, and bay leaf.
Season and simmer on low heat with a lid for 20 minutes.
Add the prawns back to the pan and cook covered for 5 more minutes.
Serve garnished with chopped parsley and sliced spring onions.