<p>1. Heat the oil in a large pan and cook the chorizo for 2-3 minutes, until the paprika oil is released. Add the chipolatas and cook for 3-4 minutes until lightly browned on all sides. Tip in the rice and stir until coated in the oil.</p>
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2. Add the tomatoes and stock then cover and simmer for 15 minutes, stirring occasionally.<br />
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<p>3. Add the peppers and salad onions, reserving some chopped onion. Cover and cook for a further 10 minutes until the rice is tender and most of the liquid has been absorbed. Serve garnished with the reserved onion.</p>