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Preheat oven to 190°C (170°C fan).
Generously salt the chicken legs on all sides.
Place them skin-side down in a cold, ovenproof pan and turn the heat to medium.
Slowly render the fat and cook until the skin is deeply golden and crisp, about 8–10 minutes.
Flip and colour the other side for a few minutes, then remove and set aside.
In the same pan add the onion, garlic and peppers with a pinch of salt and cook until softened.
Add the chorizo.
Stir in the rosemary, hot smoked paprika and tomato paste.
Cook for 1–2 minutes until fragrant and slightly caramelised.
Add the rice and stir to coat it in all the flavours.
Pour over the hot chicken stock and stir once to distribute everything evenly.
Nestle the chicken legs back on top, skin-side up.
Scatter the olives around the pan.
Transfer to the oven and bake covered for 30–35 minutes, until the rice is tender and fluffy and the chicken is cooked through.
Rest for 5 minutes before serving.