Prepare the spice mix: In a small bowl, combine the smoked paprika, cayenne pepper, oregano, garlic powder, onion powder, black pepper, and salt. Give it a good stir until the colours are uniform. You should smell the warm, smoky aroma of the paprika immediately.

Brown the sausage: Place a large frying pan or skillet over a medium-high heat and add the olive oil. Once the oil shimmers and ripples across the pan, add the sliced sausage. Cook for 3-4 minutes, stirring occasionally, until the edges turn a deep, dark brown and the fat renders slightly. The kitchen will smell wonderfully savoury at this stage.

Sweat the aromatics: Reduce the heat to medium. Add the butter to the pan with the sausage. Once it has melted and is bubbling gently, add the minced garlic. Stir constantly for about 30 seconds, until the garlic becomes fragrant and softens but does not colour. The aroma will shift from savoury to a sweet, pungent garlic note.

Build the sauce: Pour in the chicken stock and stir in the tomato paste. Use your wooden spoon to scrape up any brown bits from the bottom of the pan — this is where a lot of the flavour lives. Sprinkle in your prepared spice mix and add the bay leaves. Stir well, then bring the mixture to a lively simmer. The sauce will darken to a rich, reddish-brown colour and thicken slightly.

Cook the corn: Add the corn pieces to the pan, nestling them down into the sauce. Cover the pan with a lid and let it cook for 5 minutes. The corn will soften and absorb some of the spicy liquid. You'll hear a gentle bubbling sound as it steams.

Add the prawns: Remove the lid. The sauce should be bubbling gently. Carefully place the raw prawns in a single layer on top of the corn and sausage. Do not overcrowd them; work in two batches if your pan is small. Cover the pan again and cook for 2-3 minutes.

Finish and serve: Check the prawns — they are done when they have turned from translucent grey to a firm, opaque pinkish-white and have curled slightly. The surface should feel springy to the touch. Remove the pan from the heat immediately. Discard the bay leaves. Sprinkle generously with fresh parsley and serve straight from the pan with lemon wedges on the side.