Spanish Chorizo and Pepper Rice

Pop the (now empty) pan back on medium-high heat with a drizzle of oil.

Once hot, add the chorizo and fry, stirring frequently, until it starts to brown, 3-4 mins. Transfer the chorizo to the almond bowl and remove the pan from the heat, keeping the chorizo oil.

Meanwhile, peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Cut into 2cm pieces.

Pop your pan with the chorizo oil back on medium-high heat.

Add the pepper and fry, stirring regularly, until just soft, 3-4 mins.

Lower the heat, then stir in the garlic, smoked paprika and tomato puree. Cook for 1 min, then add the risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Add the boiled water and chicken stock paste and stir well to combine. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, zest and halve the lemon (see ingredients for amount). Roughly chop the parsley (stalks and all).

Toss the lemon zest, parsley and flaked almonds with the chorizo in the bowl. Season with some fresh cracked pepper, then set your sprinkle aside.

When the rice is cooked, remove it from the oven and fluff it up with a fork.

Season to taste with a squeeze of lemon juice, salt and pepper if needed. Add a splash of water if it's a little thick.