Tomato rice with chorizo & smoked paprika

Heat the oil in a large frying pan or casserole pan over a medium-low heat with the garlic, bay leaves, coriander and chilli; sauté for 1 minute, or until the seeds start to skip around.

Add the leek and salt, then cook, stirring, for 2 minutes until the leek is just starting to soften, then move to the sides of the pan. Add the chorizo and cook for 4 minutes, stirring occasionally, until the red oil starts to come out of it. Stir in the tomatoes and cook for 5 minutes until they start to fall apart.

Boil the kettle. Add the tomato purée, paprika and rice to the tomato mixture and mix well to coat. Pour over 550ml just-boiled water, reduce the heat to low, cover and simmer for 16 minutes. Turn off the heat and keep covered for another 15 minutes to rest and steam, then serve sprinkled with the chopped parsley.