Yes, again. A very simple and rustic one this. I also went against my usual and used the ready-sliced chorizo, which I quickly fried either side to crisp and start to render down. Then in with butter and a red onion with some diced red pepper, and after softening the rice goes in for a minute to toast. Then some white wine for sweetness, then a little paprika and turmeric for colour and flavour. Then veg stock goes over and I leave it alone in my non-stick pan for 20 mins or so. The liquid is almost all gone, so I check for seasoning and add a handful or frozen peas and the chorizo and once the peas are warmed through, it’s done. Munchy, tasty stuff as the soft rice gives way to the mellow paprika.