Ingredients
6 mini chorizo, chopped
1 sweet ramiro red pepper, roasted, skin and seeds removed
200g/7oz long grain rice
2 tbsp olive oil
½ red onion, peeled and finely chopped
900ml/1½pt chicken stock
3 tbsp double cream
salt and freshly ground black pepper

Method
1. In a medium saucepan heat the oil.
2. Fry the chorizo for 2-3 minutes or until cooked through. Remove with a slotted spoon and set aside on kitchen paper.
3. In the same pan, cook the onion for 1 minute to soften.
4. Stir in the rice.
5. Pour in the stock a little at a time, allowing each addition to be absorbed. Continue until the rice is cooked through. Season.
6. Stir in the cream, chorizo and red pepper to warm through.
7. Serve.