Place the shelled shrimp in a bowl, season with the salt, pepper and paprika and toss to ensure they are all evenly coated in the spices.

Heat the oil in a pan on medium high heat. Add in the shrimp and sear for 2 minutes per side until pink. Remove the cooked shrimp from the pan and set aside on a plate.

Add the chopped chorizo to the pan and cook for 4-5 minutes until the chorizo slices are golden and slightly crispy. Add the diced onion and garlic to the pan and cook for another 2 minutes until the onion begins to soften.

Add the chicken stock, cherry tomatoes, canned tomatoes and paprika to the pan and cook for another 5 minutes until the tomatoes begin to soften and the sauce has thickened.

Return the cooked shrimp to the pan and stir to coat them in the sauce. Leave to cook for another minute until the shrimp are warmed through. Remove the pan from the heat and garnish with chopped parsley and lemon wedges before serving.