In a large, deep frying pan or large pot, heat oil over medium heat. Add onion, garlic, celery and capsicum and cook, stirring regularly, for 5 minutes until vegetables start to soften.
Stir through rice, paprika, oregano, thyme and Tabasco. Add tomatoes and stir.
Combine stock concentrate and hot water and slowly pour into rice mixture, stirring as you go. Bring to the boil then reduce heat to a gentle simmer and cook for around 10–15 minutes, stirring frequently to stop rice sticking.
Add in chicken and chorizo and simmer for a further 10 minutes until chicken is cooked and rice is tender.
Lastly, stir through prawns and simmer for a further 3 minutes or until prawns are just cooked.
Season to taste with salt and pepper and serve.