Heat olive oil in a separate, deep pan and add chorizo. Cook for 1-2 mins, before adding king prawns and 1/2 tbsp of dried parsley. Cook for 2-3 mins, until chorizo just begins to turn crispy and prawns are pink. Once cooked, remove from pan using a slotted spoons.

dd onion and garlic to pan and cook until onion is soft, stirring regularly, allowing onion to soak up oils left from chorizo. Add tomato puree and stir to combine, cook for 1 min before stirring in single cream. Bring pan to a low simmer, then stir in paprika, chilli flakes and tsp of dried parsley.

Add onion and garlic to pan and cook until onion is soft, stirring regularly, onion allowing to soak up oils left from chorizo. Add tomato puree and stir to combine, cook for 1 min before stirring in single cream. Bring pan to a low simmer, then stir in paprika, chilli flakes and tsp of dried parsley, as well as a ladle of pasta water to create more of a sauce. Add cooked chorizo and prawns, followed by parmesan. Finally stir in cooked pasta and fresh parsley. Taste for seasoning before serving.