Add to chorizo some diced chicken leg meat and a few other items and you have a richly coloured and flavoured summer stew. Serve with rice or over couscous.

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 Heat the olive oil in a large saucepan or casserole and add finely chopped onion, chilli and garlic to the pan. Cook for at least 5 minutes until the onion is softening but not colouring. Cut the chorizo into 2cm chunks and add to the pan together with the diced chicken leg - raise the heat to brown the chicken all over. Season with some salt and pepper, pour in the wine, and continue to cook until the liquid has reduced by half.

2 Seed and trim the red pepper then slice into thin strips. Add both pepper and chopped tomatoes to the pan together with dark brown sugar, stir to incorporate then lower to simmer for 10 minutes.

3 Peel and seed the squash then cut into 3cm dice. Maintaining a gentle simmer, fold the squash into the stew and cook for a further 40-45 minutes until chicken and squash are tender. By now the colour will be richly red from chorizo and tomatoes and the sauce deliciously thick and pleasantly warm to the taste buds. Drain a can of chickpeas and rinse. Fold in and cook for a final few minutes to allow the chickpeas to warm through and no more and then stir in freshly chopped parsley before serving.