SERVINGS: 4
PREPARATION TIME: 5min
COOKING TIME: 15min
TOTAL TIME: 20min

2 red peppers
1 yellow pepper
3 tablespoons of olive oil
1 onion
300 g of round rice
100 ml of white wine
800 ml of chicken stock
250 g of chorizo
2 garlic cloves
Salt, pepper
1 lemon

Wash the peppers and cut them into quarters. Cut the quarters into 1 cm strips and sauté them in olive oil.

Add the finely chopped onion and cook until golden. Add the rice, sauté it lightly, then deglaze with the white wine. Once the wine has evaporated, add the chicken stock.

Remove the skin from the chorizo and cut it into 1/2 cm thick slices. Peel the garlic cloves and finely chop them.

Mix the garlic and chorizo with the peppers and rice. Season with salt and pepper. Leave to simmer for 18 minutes, then remove from the heat, cover and leave to rest for 5 minutes.

Garnish with lemon slices and drizzle with lemon juice.