One pan cooking is always a joy and this one packs all the flavour of the Basque region; olives, chorizo, paprika. It works a little like paella with meat and rice cooking together in good stock. Just a small amount of cooking chorizo added to dishes such as this gives an immense amount of flavour and colour.

Ingredients - serves 4

1 medium chicken, jointed into 8 pieces
300g calasparra or arborio rice
150g Riverford cooking chorizo, cut into 1cm slices
1 large Spanish onion
2 cloves garlic
1 small red chilli, seeded & finely sliced
1 jar of Cypressa roasted red peppers, drained and rinsed
2 tbsp black olives
2 tbsp olive oil
200ml white wine
750ml chicken stock
1 tsp smoked sweet paprika
salt, pepper
grated zest of 1 orange
2 tbsp chopped parsley

Method

1 Using a large sauté or, even better, paella pan, fry the chicken pieces in olive oil until browned on both sides, remove with a slotted spoon. Peel and slice the onion into strips, slice the garlic cloves also and fry off with the chilli, paprika and chorizo in the remaining oil for a few minutes.

2 Scatter the rice into the pan and turn to coat with oil - adding a drizzle more if need be. Return chicken pieces to the pan and pour in the wine . Cook over medium heat until the wine has almost all been absorbed then pour over the chicken stock and fold in the olives and grilled red peppers - making sure that thighs and legs remain well covered during cooking . Bring to a simmer, season and cook over a very low heat for 30-40 minutes without further stirring until the chicken joints are fully cooked and the rice tender.

3 Now check seasoning and adjust if necessary then scatter with chopped parsley and grated orange zest immediately before serving with crisp salad leaves.