– 1 large carrot, sliced – 2 large tomatoes, chopped – 1 red pepper, cubed – 1 red onion, cut into eighths – 1 stalk celery, sliced – 1 dozen pitted green olives – ½ cup of sweet peas – 1 teaspoon of paprika, or annatto – 1½ teaspoon of garlic powder – 3 cups of vegetable stock – 2 teaspoons of salt – 2 cups of rice – 1 pound of Spanish chorizo – 2 tablespoons of chopped parsley, plus extra leaves to garnish – 4 tablespoons of olive oil