Hey Phil, welcome to egullet! My kind of comfort food as well. For 2 servings I used 1/2 cup of arborio, 1 tsp of smoked paprika, 1 1/2 cup of water, chicken or vegetable broth, 1/2 can of tomato sauce (approx. 200 grams), 1 link of Spanish chorizo cut in small pieces (approx. 100 grams), 6 diced sweet piquanté peppers, chopped onion, garlic and s&p to your taste.
Sweat onions and garlic with olive oil or butter. Add chorizo and cook on medium heat for a few minutes. Add paprika, rice, tomato sauce, water or broth. Bring to a boil and then cook low heat uncovered for about 30 minutes. I chose not to stir the rice every couple of minutes like I do for risotto since on this method all the water was added at once. Once you've reached rice doneness to your liking, add the peppers and serve.
It was my first time using piquanté peppers. They will give a sweet and mild heat taste, perfect combination for chorizo. Let me know how it goes!
*edited for larger font size.
thanks a lot for the recipe! i will try it soon and come back to you but i am almost 100% sure it will be very, very nice!