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scapardine
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Heat the olive oil in a large, heavy-based pan on high heat. Add onion, garlic, chorizo, chicken and paprika. Cook for 5 minutes, stirring occasionally.
Add the capsicum and cook for a further 5 minutes.
Add the crushed tomatoes (or passata if using), Arborio rice and chicken stock. Reduce to the lowest heat setting, place the lid on and cook for 15 minutes, stirring once halfway through.
Add frozen peas, place the lid back on and cook for a further 5 minutes.
Stir and leave to rest for 5 minutes to absorb any residual liquid. Season to taste (add salt and pepper only if required, as the chorizo and stock may make the dish salty enough).
Top with parsley and serve with lemon wedges.