Instructions

1. In a dry frying pan, cook the chorizo for a few minutes, until the fat runs out and the sausage starts to crisp. Transfer the chorizo to a plate and add the olive oil and chicken to the pan. Cook for 4-5 minutes, until well coloured.
2. Add the onion, celery, pepper, garlic, dried chilli and chorizo to the pan and cook for another 5 minutes, stirring all the time.
3. Add the rice and stir to coat in all the fiery juices. Pour in the tomatoes, chicken stock and bay leaf and bring to a simmer. Cover the pan and simmer for 20 minutes, until the rice is cooked.
4. Season with salt and pepper and serve with lemon wedges.