Step 1

Heat the oil in a large, deep frying pan over medium-high heat. Stir in the chorizo and chicken for 5 minutes or until browned. Stir in the celery, onion and capsicum for 10 minutes or until onion is soft. Stir in the garlic, paprika and cayenne pepper for 1 minute or until aromatic. Season.

Step 2

Stir in the stock, tomato, rice and bay leaves. Bring to the boil over high heat. Reduce heat to low. Simmer, stirring often, for 20-25 minutes until the rice is tender and liquid is absorbed.

Step 3

Remove from heat. Sprinkle with the parsley and spring onion. Serve with bread.