• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve the pepper and discard the core and seeds. Slice into thin strips.
• Peel and grate the garlic (or use a garlic press).
• Halve the tomatoes. Halve the lemon.
• Roughly chop the parsley (stalks and all).

• Pop the peppers onto a lined baking tray and drizzle with oil.
• Season with salt and pepper and toss to coat.
• Roast in your oven until charred and soft, 18-20 mins.
• Halfway through cooking, add the tomatoes to the tray and pop back into the oven for the remaining time. 
• Once cooked, remove from your oven and cover with foil to keep warm.

• While the veg roasts, place a large pan over high heat with a drizzle of oil.
• Once hot, add the diced chicken and chorizo. IMPORTANT: Wash your hands after handling raw meat.
• Season well with salt and pepper.
• Fry until browned, 4-6 mins. Stir occasionally to avoid sticking.

TIP: You may want to do this in batches to avoid stewing the chicken.

• Stir the garlic and paprika into the pan and cook for 1 min.
• Add the rice.
• Stir well to fully coat and cook for 1 min.
• Pour in 350ml water (double for 4p) along with the stock.

• Bring the pan to the boil.
• Reduce the heat to medium, cover with a lid (or some foil) and cook for 10 mins.
• Once cooked, remove from the heat and set aside (still covered) for another 10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
• Once ready, add in the roasted pepper and tomato along with a squeeze of lemon juice and half the parsley.

• Stir everything to combine, then taste and season with salt, pepper and more lemon juice if you like.
• Cut any remaining lemon into wedges.
• Sprinkle on the remaining parsley.
• Place the pan on the table, top with lemon wedges, and let everyone help themselves.