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Heat the oil in a saucepan over a medium heat and add the chorizo. Mix well and cook, stirring occasionally, for 4-5 minutes until a little crispy.
Whisk together the stock, tomato puree, smoked paprika, cumin, garlic and a big pinch of salt and pepper.
Give you rice a quick rinse if you fancy and chuck into a saucepan. Pour over the stock and stir together. Add the chicken and bring to the boil over a medium-high heat. Cover, reduce the heat to medium and cook for 8-10 minutes or until the rice has absorbed most of the stock. Reduce the heat to super low and cook for 20-25 minutes or until or until the chicken is cooked through and the rice tender.
Add the olives and parsley, mix together and serve immediately with lemon wedges