Heat a large frying pan and cook the chorizo for 3 minutes, then add the pancetta cubes and cook for a further 3 minutes until the meat is browning at the edges and crispy. Remove and set aside. Turn the heat down and add the onion to soften for a couple of minutes before adding the garlic, thyme, chilli and paprika.
Add the rice and coat everything thoroughly, then add the wine and stir everything until it has been completely absorbed. Stir in the tomatoes and stock and simmer until the liquid is reduced and the rice is cooked, about 15-20 minutes. Stir in the peas, the roasted red pepper and the meat that was removed from the pan earlier, and simmer for 5 minutes until everything is heated through. Season and serve sprinkled with parsley.
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