2. Halfway through cooking, add the red pepper and chorizos. Add the tomatoes, paprika, saffron, rosemary, and salt, then pour in all the stock. Bring to the boil, then lower the flame so it simmers very gently for 15 minutes.
1. Heat half the oil in a large pan. Add half the garlic, then fry over a medium heat for 3 mins. Remove garlic from the pan and place in a mortar. Add saffron and pound together. Transfer to a bowl and set aside. Reserve 1tbsp of the parsley, then add remainder to the pan. Fry for 10secs until