Heat paella pan over medium heat.
Add olive oil, chorizo, garlic, onion, saffron and paprika, and fry for around 5 minutes, stirring regularly.
Add to the capsicum to pan and stir regularly for a further 5 minutes.
Stir through the punnet mini roman tomatoes and add salt and pepper to taste, then add the rice and stir for a couple of minutes so it starts to absorb that lovely flavour.
Pour in the 4 cups of chicken liquid stock gradually, waiting for the liquid to absorb before adding more. Keep stirring regularly from the outside in and from the inside out.
Stir in 1 cup of frozen peas and cook for a further 5 minutes, or until cooked through.
Season further if needed and then scatter fresh coriander sprigs over the paella.