Start by heating up a large pan with a splash of olive oil. Toss in the chicken, chorizo, and onion, and cook on high for about 5 minutes until they’re slightly browned and filling your kitchen with an irresistible aroma.

Next, stir in the paprika, oregano, garlic, and rice, making sure every grain of rice is coated in those smoky, rich flavours.

Pour in the hot chicken stock, then scatter the peas and kalamata olives over the top.

Once the stock starts bubbling, reduce the heat to low and let it simmer gently for about 15 minutes. You’ll know it’s ready when the rice is tender, the liquid has completely evaporated, and you hear a satisfying sizzle.

Turn off the heat, squeeze over the lemon juice, and finish with a sprinkle of parsley leaves.

Serve it straight from the pan in the centre of your table and let everyone help themselves – trust me, they’ll be back for seconds!