Heat oil in a large deep-frying pan over a high heat.
Add the onion, garlic and chorizo and cook for 2-3 minutes or until lightly golden.
Add the paprika and saffron & cook stirring for a further minute.
Add 4 cups of stock, stir and bring to the boil.
Add the rice and stir to even the mixture.
Peel and devein prawns leaving tails intact.
Push the prawns into the mixture, reduce the temperature to low and cook, without stirring for 15 minutes.
Increase the temperature to medium and cook the paella for a further 4-5 minutes, adding the extra stock gradually if necessary, or until the rice is al dente.
Season with salt and pepper and remove from the heat. Cover surface with a clean towel and allow to rest for 10-15 minutes or until the liquid is absorbed and the prawns are cooked through.
Place the parsley, lemon segments, olive oil and red wine vinegar into a bowl and toss to combine.
Serve paella topped with parsley salad and aioli.