1. Start by preparing the veggies. Peel and finely dice/mince the onion and garlic. Wash the bell peppers and remove the seeds. Dice one of them finely and cut the other one into thin strips. Wash and dry the tomatoes and cut them in half. Wash and dry the parsley and chop coarsely. Cut the chorizo into slices and set everything aside.

2. Heat up a Dutch oven or large pot (if you got a very large frying pan that’s fine too) with some olive oil. Add the onion and garlic and sauté shortly until soft and glossy. Add the diced bell pepper and smoked paprika powder and cook for several minutes until the bell pepper is a bit softer and everything smells nice – stir often.

3. Add the chorizo slices and let them brown a bit, then add the bell pepper strips and halved tomatoes and mix everything. Let cook for a moment while stirring frequently. Next, add the rice and mix until evenly distributed. Let the rice cook/roast for a minute or two, then deglaze with the white wine. When the liquid is pretty much gone, add the chicken stock and parsley. Season with salt and pepper. Reduce the heat to medium-high and let everything simmer for about 15 minutes – stir from time to time. The liquid in the pot should be gone pretty much. Remove the pot from the heat, cover it with a lid, and let it stand for another 10 minutes.

4. Before you serve the rice drizzle it with some lime juice and season with more salt and pepper if needed. Sprinkle with some more chopped parsley and some spring onion rings and serve. We like to add some fried eggs (sunny side up) on top of the rice as well, but that is optional.