All rice is nice, but smoky, rustic and richly satisfying Spanish rice just goes to a different place. Come along for the ride with this chorizo paella that brings deep-down flavour for a bit of razzle and a lot dazzle. It seems like a dish that requires generations of know-how, but actually, it's pretty straightforward. Well, at least our version is. Simmer down and tuck in. And don't forget to dress with lashings of lemon.
Thinly slice chorizo into rounds. Peel and cut onion into thin wedges. Peel and crush garlic. Remove core from capsicum and discard. Thinly slice capsicum into strips.
Heat oil in a frypan over high heat. Add chorizo and onion and cook, stirring occasionally, for 3–4 minutes or until caramelised.
Add capsicum and cook, stirring occasionally, for 2–3 minutes or until just starting to soften. Add garlic, smoked paprika and tomato paste and season with ½ teaspoon salt flakes and pepper. Cook for a further 30 seconds or until fragrant.
Dissolve stock cube in 1½ cups (375ml) boiling water in a heatproof jug. Add rice to frypan and stir to coat. Add stock and bring to a simmer. Reduce heat to medium-low, cover with a lid and cook for 20–23 minutes or until stock is evaporated and rice is just tender. Remove from heat, cover with a lid and set aside for 5 minutes to finish cooking. While paella is cooking, continue with step 5.
Roughly chop olives and parsley leaves. Finely zest lemon. Place olives, parsley, lemon zest and vinegar in a bowl. Season with pepper and mix to combine.
Cut lemon into wedges. Divide paella between bowls and top with olive and parsley salsa and lemon wedges to serve.