Heat the extra virgin olive oil in a large skillet or frying pan over medium heat.

Add the diced chorizo and cook for 2-3 minutes until it releases its vibrant red oil and begins to crisp up.

Add the sliced garlic and red pepper flakes to the pan, cooking for another minute until the garlic is fragrant but not browned.

Increase the heat to medium-high and add the prawns in a single layer. Sear them for 1-2 minutes per side until they turn pink and opaque.

Pour in the dry sherry and sprinkle with smoked paprika. Let the liquid bubble vigorously and reduce for about 2 minutes to create a rich sauce.

Taste the sauce and season with salt and black pepper as needed.

Remove from the heat immediately to prevent the prawns from becoming rubbery.

Garnish generously with fresh chopped parsley and serve hot directly from the pan with crusty bread to mop up the sauce.