Spanish Saffron Rice with Chorizo and Prawns

Ingredients

• 1 tbsp olive oil
• 1 white onion, finely chopped
• 3 garlic cloves, crushed
• Large pinch of saffron threads
• 260 gm short-grain rice, such as Calasparra
• 180 gm fresh chorizo, sliced
• 12 prawns in the shell, legs removed
• 100 ml dry sherry or white wine
• 600 ml chicken stock
• Handful of coarsely chopped flat-leaf parsley, to serve
• Aïoli and lemon wedges, to serve