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Slice the chorizo sausages.
Heat olive oil in a large pot and fry the chorizo slices for 4-5 minutes until golden brown. Transfer to a bowl and set aside.
In the same pot, add more olive oil and sauté the chopped onions, crushed garlic, paprika, cumin, and chopped red chili for 2 minutes.
Add the basmati rice and stir to coat with the spices.
Pour in the chicken stock and return the fried chorizo to the pot.
Bring the mixture to a boil, then reduce heat to medium-low, cover and simmer for 10 minutes.
Remove from heat and let stand for 5 minutes, still covered.
Fluff the rice with a fork, season with salt and pepper, and stir in the freshly chopped parsley.