Heat a large frying pan on a
medium-high heat. Add the sliced
chorizo halves, cut-side down, and
cook until the oil starts to come out
and they begin to crisp at the edges.
Tip the onion and garlic into the
pan with the chorizo slices, and cook
for a few mins more. Stir in the
paprika and rice, mix well so that
all the grains are coated, then pour
in the hot chicken stock and add
the roasted peppers. Stir everything, then cover the pan with a lid and
cook for 5 mins.
Stir in the tomatoes and olives,
and cook 8-10 mins more until the
rice is tender and the liquid has
been absorbed into it.