In a medium to large sized pot or saucepan heat the olive boilover a medium to high heat. Add the diced onion, carrot, celery and crushed garlic and sauté for about a minute. Add the chorizo sausage and continue to cook for another minute.
Add the chicken stock to the pot first, followed by the chopped tomatoes. Stir well whilst adding the smoked paprika, soft brown sugar, chilli and sea salt.
Continue to heat the soup over a medium to high heat and when the liquid begins to boil add the shrimp and frozen peas and continue to cook for around 5 minutes or until the shrimp start to turn pink. Remove the pot from the heat and let stand for 5 minutes before serving.