Heat the oil in a large pan with a lid.
Add the onion and cook for 5-8 mins
until soft and golden. Push to the side of
the pan and add the chorizo. Cook until
lightly browned and some of the oils are
released into the pan.
Add the garlic and paprika, then the
tomatoes. Bubble over a medium heat
for 5 mins, then add the rice, stock,
lemon zest and bay leaves. Stir
everything together well and bring to
the boil. Put the lid on and cook over
a very low heat for 12 mins.
Turn off the heat and leave to sit and
steam for 10-15 mins. Stir through the
parsley and serve with lemon wedges
for squeezing over.