Step 1: Heat the olive oil in a heavy-based pan.
Over a low heat, cook the onions and garlic for about 20 minutes.
Add the paprika, chilli flakes and chorizo sausage.
Step 2: Heat the chick stock and saffron threads together.
Add the rice to the pan, turn heat to medium, and pour in the liquid, reserving a quarter of it.
Cover and simmer until the rice is cooked al dente.
Add the remaining liquid, sherry, beans, prawns, peppers and fish fillets.
Cove and cook for 5 minutes.
Scatter parsley over, squeeze lemon juice on top, add the olives and season.
Serve straight away.