Wash and dry all produce. Core, seed, and remove the white ribs from the bell peppers, then thinly slice. Mince or grate the garlic. Finely chop the parsley. Strip the rosemary leaves from the sprigs and roughly chop 2 teaspoons. Halve the tomatoes. Dice the chorizo. Cut the chicken into bite-sized pieces and season with salt and pepper.

In a medium pot, bring 5 cups water and the stock concentrates to a simmer. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken to the pan and cook for 1-2 minutes per side, until browned but not yet cooked through. Remove from the pan and set aside.

Heat another drizzle of oil in the same pan over medium heat. Add the chorizo and cook for 2-3 minutes, until slightly crispy. Add the bell peppers and tomatoes to the pan and cook, tossing for 4-5 minutes, until softened. Add the garlic, chopped rosemary, and half the parsley to the pan. Cook for another 1 minute, until fragrant. Season with salt and pepper.

Add the rice: Stir the basmati rice into the pan and toss to coat in the oil. Cook for 1-2 minutes, until the rice is slightly translucent.

Add the chicken and warm chicken stock to the pan and stir to combine. Season generously with salt and pepper. Bring the mixture to a simmer, then reduce to a medium-low heat and cook for 15-20 minutes, until the liquid is absorbed. TIP: Don’t stir the rice! The key to good paella is a browned crust in the bottom of the pan.

Finish and serve: Halve the lemon, then cut into wedges. Once the liquid is absorbed, remove the paella from the heat, cover, and set aside for 5 minutes. Serve the chicken and chorizo paella with the remaining parsley and lemon wedges. Enjoy!