Servings: 4

2 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil
8 chorizo sausages 8 chorizo sausages
400g tin cherry/regular tomatoes 400g tin cherry/regular tomatoes
750ml hot chicken stock 750ml hot chicken stock
2 tablespoons sherry vinegar or red wine vinegar 2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon brown sugar 1 tablespoon brown sugar
2 bay leaves 2 bay leaves
250g cherry tomatoes on the vine 250g cherry tomatoes on the vine
100g whole pitted black olives 100g whole pitted black olives
2 tablespoons tomato paste 2 tablespoons tomato paste
2 garlic cloves, finely chopped 2 garlic cloves, finely chopped
300g long grain white rice 300g long grain white rice
Handful parsley leaves, chopped Handful parsley leaves, chopped
1 tablespoon finely grated lemon zest 1 tablespoon finely grated lemon zest
hob safe casserole hob safe casserole

Heat the oven to 200°C/180°C fan/gas 6. Heat half the oil in the casserole over a medium heat. Add the sausages and cook for 5 minutes, or until they start turning colour, turning so they colour evenly.
Add the tinned tomatoes, 250ml of the stock, the vinegar, sugar, and bay leaves, then season, stirring. Put the fresh tomatoes on top, then scatter over the olives. Bake for 30 to 35 minutes until the sausages are cooked and the tomatoes have blistered. (At this point you can cool and refrigerate for 2 days or wrap and freeze.)
Meanwhile, heat the remaining oil in a medium saucepan (use one with a lid) over a medium heat. Add the tomato paste and garlic, then cook, stirring frequently, for 1 to 2 minutes until the color darkens. Add the rice, then cook, stirring, for 2 to 3 minutes until the rice is lightly toasted. Pour the remaining stock, bring to the boil, then reduce the heat to low, cover and simmer for 10 minutes or until tender.
Remove the pan of rice from the heat, then set aside to rest with the lid on for 10 minutes. Fork through the rice to fluff it, then stir in the parsley, lemon zest (and some juice if you think it needs it) and plenty of seasoning. Serve with the cassrole.