Serves 4

•  1 tbsp olive oil
• 1 large onion, thinly sliced
• 250g chorizo, sliced
• 4 garlic cloves, crushed
• 1 tbsp smoked paprika
• 400g tin chopped tomatoes
• 250g basmati rice
• 500ml chicken stock
• 1 lemon, zest peeled and chopped in strips
• 3 bay leaves
• small bunch parsley, chopped

1.  Heat oil in a large pan with a lid. Add onion and cook for 5 mins until soft.
2. Add chorizo and cook until some of the oils are released into the pan.
3. Add garlic, paprika and tomatoes and bubble over medium heat for 5 mins.
4. Add rice, stock, lemon zest and bay leaves and bring to the boil. Put lid on and simmer on lowest heat for 15 mins.
5. Turn off the heat, stir, put the lid back on and leave to steam for 15 mins.
6. Stir through parsley and serve with lemon wedges
7.  For squeezing over.

 This will feed 4 if served with some bread (eg ciabatta), or it can serve 2, leaving a serving or so for the next day, when it tastes just as fab cold!!