Preheat the oven at 425℉.
In a sauce pan on medium-high heat, toast the spices until there is noticeable smoke coming out. Add the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
In a cast iron skillet, add the olive oil. Cook the onion for 5 minutes. Add the sausage and cook for 5 minutes. Add the garlic and cook for 2 minutes.
To the cast iron skillet, add the rice and toast for 2-3 minutes. Stir the rice in the oil to coat every grain of rice. Add more olive oil if needed (1 tsp at a time).
Add a few ladles of chicken stock to the cast iron skillet, enough to fully cover the rice, stir and cook for 5 minutes. Add 1-2 ladles of chicken stock, stir and cook for another 5 minutes. Repeat one more time.
Add the bell peppers and remaining chicken stock to the cast iron skillet and stir. Put the skillet in the oven and cook for 7 minutes.
In a different cast iron skillet, add 1 tbsp of olive oil. On high heat, add the prawns in an even layer and cook for 2 minutes. Flip the prawns and deglaze the skillet with 2 tbsp of fresh lime juice, 2 minutes. Remove from the heat immediately, resting the prawns and their juices on a plate.
Remove the cast iron skillet from the oven, add the green peas, remaining lime juice and ¼ cup of chopped cilantro. Stir and cook the peas for 2-3 minutes. Serve immediately with 7-8 prawns per serving (2). Enjoy!
Once cooled, divide the remaining paella into two containers (2 servings per container). To reheat, add the paella with ¼ cup of water to a skillet on medium heat and cover with a lid for 5 minutes. Top it off with sunny side-up eggs, cilantro and more lime juice.
