# Ingredientes:
→ Meats
01 - 200 g Spanish chorizo, sliced into coins
→ Vegetables & Aromatics
02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - 1 medium tomato, grated or 200 g canned chopped tomatoes
→ Legumes & Rice
07 - 1 ½ cups short-grain rice (e.g., Bomba or Arborio)
08 - 1 can (400 g) chickpeas, drained and rinsed
09 - ½ teaspoon smoked paprika
10 - Salt and black pepper, to taste
11 - 4 cups chicken or vegetable broth, warm
→ Garnish
12 - Fresh parsley, chopped
13 - Lemon wedges
# Instrucciones:
01 - Heat olive oil in a wide pan over medium heat. Add chorizo and sauté for 4–5 minutes until browned and fragrant. Remove and set aside.
02 - In the same pan, add onion and cook for 3 minutes. Add garlic and red pepper; cook for another 3–4 minutes.
03 - Stir in the grated tomato (or canned tomatoes), paprika, salt, and pepper. Simmer for 5 minutes until thickened.
04 - Add the rice and toast for 1 minute, stirring to coat.
05 - Pour in the warm broth and bring to a gentle boil. Reduce heat to low.
06 - Stir in the chickpeas and browned chorizo. Simmer uncovered for 18–20 minutes without stirring, until the rice is tender and broth absorbed.
07 - Remove from heat, cover with a lid or foil, and let rest for 5 minutes. Fluff gently and serve with chopped parsley and lemon wedges.
