Heat the olive oil in a paella pan or heavy-based saucepan. Add the pork strips and fry until lightly browned but not cooked right through (as they will be cooked gently again later and you want them to stay juicy). Remove them from the pan, put on a plate and season with salt and pepper.
Fry the chorizo pieces in the same pan just long enough for their oil to ooze out a little. Turn the heat down, and then add the chopped onion and red or green peppers, Gently fry them until softened, about 10 minutes.
Add the garlic and cook for a further 5 minutes. Add the rice and stir to coat the grains. Season with a little salt and pepper. Add the chopped chilli, if using it, the stock and the smoked paprika. Increase heat and simmer gently for 15 minutes.
In the meantime, wilt the spinach in another covered pan, drain off any water and put the spinach with the pork fillet.
After the stock has been simmering for 15 minutes, scatter the pork over the rice, followed by the spinach. Gently press the pork, spinach and cooked prawns into the rice and add any remaining stock in the pan. Cover the pan tightly with foil and/or a lid. Let it sit for about 5 minutes.
Serve the paella with lemon wedges on the side.
*Inspired by Craig McK. featured in the Realfood Cookbook
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.