Spanish Chorizo and Pepper Rice

Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Cut into 2cm pieces. Pop the pan back onto medium-high heat. Add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks. Reduce the heat and stir in the garlic, smoked paprika and tomato puree, cook for 1 min.

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Add the boiled water (see ingredients for amount) and stock paste and stir well to combine. Bring back up to the boil, then pop a lid on the pan (or cover with foil) and 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 into the chorizo. Season with some fresh cracked black pepper. Set aside.

When the rice is cooked, remove it from the oven. Fluff it up with a fork and season to taste with a squeeze of lemon juice, salt and pepper, if needed. TIP: Add a splash of water to loosen the rice if needed.