Prepare the aromatics: Heat the oil in a large, deep frying pan or wide pot over a medium flame. Add the sliced onion and crushed garlic. Cook for 3–4 minutes, stirring often, until the onion turns translucent and releases a sweet, mellow scent—you should see it soften without browning.

Build the spice base: Stir in the tomato purée, smoked paprika, cayenne, oregano, black pepper, and salt. Cook for 1 minute. The mixture will darken to a rich rust-red, and the spices will bloom, filling the air with a warm, smoky fragrance that signals the heart of the dish.

Add the liquid and potatoes: Pour in the chicken stock and stir well, scraping the bottom of the pan to lift any caramelised bits. Add the halved potatoes. Bring to a gentle boil—you'll see lazy bubbles breaking the surface—then reduce the heat to a simmer. Cover and cook for 15 minutes. The potatoes should be just tender when pierced with a knife, but not falling apart.

Layer in the sweetcorn and sausage: Add the sweetcorn pieces and sliced smoked turkey sausage. Stir to submerge them in the spicy broth. Re-cover the pan and cook for another 10 minutes. The corn will turn a brighter yellow and the sausage will plump slightly, releasing its savoury juices into the liquid.

Add the prawns: Nestle the raw prawns into the bubbling broth in a single layer. Do not stir vigorously—just press them down gently. Cook uncovered for 3–4 minutes. Watch carefully: the prawns will turn from grey-pink to opaque coral, and they'll curl into tight 'C' shapes. The moment they are firm to the touch, they are done.

Rest and garnish: Remove the pan from the heat. Let everything sit for 2–3 minutes—this allows the prawns to finish cooking gently and the flavours to meld. Sprinkle generously with fresh parsley and serve straight from the pan with lemon wedges on the side.