Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the saffron, rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sliced pepper and fry until just soft, 5-6 mins. Continue to stir while it cooks.

Add the diced chorizo to the pan and fry until it starts to brown, 3-4 mins. 

Meanwhile, peel and grate the garlic (or use a garlic press). 

Cut the lemon into wedges.

Once the chorizo has browned, reduce the heat to medium and add the garlic, tomato puree and Central American style spice mix. Cook, stirring, for 1 min. 

Stir the chicken stock paste, honey and water for the sauce (see pantry for both amounts) into the frying pan. 

Bring to the boil, then lower the heat and simmer until the sauce is thickened, 1-2 mins. 

Once the saffron rice is cooked, fluff it up with a fork and gently stir it into the sauce.

Stir through the peas, sun-dried tomato paste and a good squeeze of lemon juice. Taste and add more salt and pepper or lemon juice if needed. 

Share the spiced chorizo rice between your bowls.

Serve with a dollop of creme fraiche on top and any remaining lemon wedges on the side.

Enjoy!