Gently fry the onion, garlic and red pepper until soft in olive oil in a large pan until soft.
Add the chorizo to the pan and fry gently stirring every once in a while for the oils to be released.
Next add the rice, stirring continuously for a couple of minutes to mix well and coat it in the chorizo oils. Try not to let it stick but it’s not the end of the world if it does (there are no Michelin stars being awarded today so don’t panic!).
Add the stock a little at a time, a ladle at a time regularly o a ladle and a half if you want to go a bit faster (if you’re like me it helps to set the phone alarm to remind you every 3-5 minutes). Keep adding more stock as the rice absorbs the liquid. After about 20 minutes and a litre of stock it should be cooked, with a lovely creamy yet firm texture.
Stir in the herbs, if you’re using them (it works well without them too) and add salt and pepper to taste. Try it before adding the salt though as it’s often the case that, thanks to the chorizo and the stock, this dish has plenty of flavour.
Serve with Spanish flair and freshly grated parmesan and a twist of the pepper mill.