Fragrant Spanish Style Rice

Heat a drizzle of oil in a wide bottomed saucepan on medium-high heat. Add the chicken and chorizo to the pan, stir and cook until the chicken is nicely browned all over, 5 mins. When the chicken is browned, add the shallot, stir and cook for 3 mins more.

Next add the red wine vinegar, smoked paprika and the arborio rice. Stir well to make sure the rice is coated in the fragrant oil. Allow the vinegar to evaporate, then pour in the chicken stock, stir together and bring to the boil. Season with a pinch of salt and pepper. Pop the lid on ( or use some foil) and reduce the heat to medium. Leave the rice to gently simmer, 7-8 mins.

Meanwhile, do any washing up that needs doing and then finish off the last few bits of prep. Trim the green beans and chop into thirds. Halve the pepper then remove the core and seeds. Slice into thin strips. Roughly chop the flat leaf parsley (stalks and all).

After 7 mins, add the pepper and green beans to the pan, on top of the rice (do not stir!), then quickly pop the lid (or foil) back on. Reduce the heat to medium-low and cook for another 10-12 mins. The rice is cooked when all of the stock has been absorbed. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.