Steps
- Heat 1 tablespoon of olive oil in a large lidded pan over medium heat. Cook 1 large thinly sliced onion for 5-8 minutes, until soft and golden.
- Push the onion aside. Add 250g of sliced cooking chorizo and cook until lightly browned and releasing its oil.
- Add 4 crushed garlic cloves, 1 teaspoon of smoked paprika, and 400g of canned chopped tomatoes. Simmer over medium heat for 5 minutes.
- Stir in 250g of basmati rice, 600ml of chicken broth, the zest of 1 lemon peeled in wide strips, and 2 fresh bay leaves. Reserve the lemon for serving.
- Bring to a boil, cover, and cook over very low heat for 12 minutes. Turn off the heat and leave covered for 10-15 minutes.
- Fold in 1 small bunch of chopped parsley. Cut the reserved lemon into wedges and serve alongside.