Heat 1 tbsp of olive oil in a large pan over a medium heat. Add the chorizo and cook for 2-3 minutes until the juices start to release. Add the onion and pepper and stir to coat in the chorizo oils, reduce the heat slightly and cook for about 8-10 minutes until jammy and caramelised, stirring often. You may need to splash more oil here.

Once the veg has softened, add the garlic and paprika and cook off for 1 minute until fragrant.

Increase the heat and pour in the chopped tomatoes, wine, beans with their liquid and the chicken/veg stock. Bring to a boil then reduce to a simmer. Bubble away for 5-6 minutes for the mixture to thicken slightly and for the flavours to infuse. You don’t want the mixture to be too thick.

Add half of the parsley and the juice of half a lemon. Season with cracked black pepper.

Serve the stew into bowls, top with a dollop of aioli, the remaining parsley and dunk with crusty bread. Finish with a squeeze of lemon.