- Dissolve the stock pot in the boiling water. Set aside.
- Cut your peppers in half and remove the seeds and pith. Lay the halves in a baking dish and drizzle with a little olive oil. Season. Bake for 15 minutes at 190°C, or until a little soft but still retaining their shape. Bring out and leave to cool once ready.
- Heat the 2 tbsp olive oil over medium-high heat and fry the chicken and chorizo until well browned. Remove from the pot and reserve. To the residual oil, add the onion then garlic. When softened, add paprika and rice. Coat the rice in the fat and toast for 30 seconds or so, knocking around occasionally. Begin to add the stock, gradually, stirring constantly. Once the risotto is ready and the rice is good and al dente, you should have used the stock. Return the meat to the pan and season to taste. Pile the risotto into the pepper halves and top with sliced roasted red pepper. Bake for 15 more minutes at 190°C, or until a little charred and soft.
- Serve with parsley and lemon!