1 tbsp olive oil
150 g chorizo, chopped into small pieces
300 g chicken stock
1 an onion, chopped
1 a green pepper, deseeded and finely chopped
3 garlic cloves, peeled and crushed
1 tsp chilli flakes, to taste
1 tsp smoked paprika
1 tsp turmeric
300 g paella rice
900 ml chicken stock
0 Black pepper
1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Cut lids off the peppers like jack-o-lanterns and use a small sharp knife to remove the seeds and membranes. Place them upright into a snug-fitting roasting dish and put the tops back on. Bake for 30 minutes.
2 Meanwhile, heat the olive oil in a pan over a medium-high heat and cook the chorizo for 3-4 minutes, until it releases its oils. Use a slotted spoon to remove the chorizo and set aside.
3 Add the chicken pieces to the same pan and cook for 6-8 minutes or until the chicken is lightly golden. Use a slotted spoon to remove the chicken and set aside with the chorizo.
4 Into the pan, add the onion, green pepper, garlic and chilli flakes. Reduce the heat to medium and cook for 4-5 minutes until the onion is soft but not coloured. Add the paprika and turmeric and stir. Add the paella rice and stir to coat with oil. Cook for 3-4 minutes, then add the chicken stock and a generous amount of black pepper. Bring to a simmer and cook gently for 5-6 minutes. Add the chicken and chorizo and stir to combine.
5 Remove the peppers from the oven and take off their lids. Stuff the peppers with the paella, leaving a little room for the rice to expand. Replace the lids and drizzle the peppers with a little olive oil.
6 Cover the dish with tin foil and return to the oven for 30 minutes until the peppers are soft. Remove the tin foil and cook, uncovered, for a further 10 minutes. Serve with a green salad.