First you need to roast the red peppers, this is what takes the most time. Char the peppers until they are nice and black on all sides and on the bottom. You can do this on a barbecue, over a gas burner directly, or under the broiler. As soon as they have charred move them to a bowl and cover with saran wrap or place and seal inside a ziploc bag. The steam produced will make them easier to peel. Allow them to cool until you can handle them. Peel and discard all skin, seeds, and stem. Keep any juices and flesh and chop into small pieces, set aside.
Remove the shells from prawns and remove the vein. Chop into bite sized pieces and set aside. Prep chorizo by cutting it in half lengthwise and then into half moons about 1/4" thick. Bring a pot of water to a boil and add a heaping spoonful of salt.