Heat a large frying pan or shallow casserole on a medium high heat. Add the sliced chorizo halves, cut side down, and cook for about 5 minutes until the oil starts to come out and they begin to crisp at the edges.

Add the onion and garlic into the pan with the chorizo slices, and cook for a 3 to 4 minutes. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 minutes.

Stir in the tomatoes and olives and cook for 8 to 10 minutes until the rice is tender and the liquid has been absorbed into it.