First put the rice on to cook. In a medium saucepan (ideally heavy-based) add the rice, chicken stock and saffron along with a pinch of salt if the stock is unsalted. Bring to the boil. Once boiling, stir with a fork once only, clamp on a lid and turn the heat down as low as it will go. If your pan doesn't have a well-fitting lid, seal the pan with foil before putting on the lid. Cook for 10-12 minutes, turn off the heat and leave the lid on. Set aside.

As the rice cooks, get started with the chorizo. Add the chorizo to a cold frying pan and turn the heat on to medium. Fry for 2-3 minutes until the fat runs out and the chorizo starts to crisp up but not burn. Remove to a small bowl with a slotted spoon and remove most of the fat from the pan.

Add the peppers to the pan and cook until softened, 5-10 minutes. Add the spring onions, tomatoes and smoked paprika and cook until softened and forming a sauce. Add back the chorizo.

After the rice has sat for at least 5 minutes, remove the lid and separate the grains with a fork. Add the forked rice to the vegetable and chorizo mixture along with the lemon juice. Season to taste.

Heat a couple of tablespoons of olive or rapeseed oil in a frying pan until very hot. Crack in the eggs and fry over high heat until the white is cooked and the base is crispy and the yolk is still soft. Serve on top of a big pile of rice sprinkled with sea salt and smoked paprika.