Render the Chorizo: Place a large, deep frying pan or skillet over a medium heat. Add the olive oil and the chopped chorizo. Cook for 5-7 minutes, stirring occasionally, until the chorizo is browned and has released its vibrant red, paprika-infused oils.

Remove the Chorizo: Using a slotted spoon, remove the cooked chorizo from the pan and set it aside on a plate, leaving the delicious oil behind in the pan.

Sauté the Vegetables: Add the chopped onion and sliced peppers to the same pan. Sauté in the chorizo oil for about 8-10 minutes, until they have softened and started to caramelise slightly at the edges.

Add Aromatics: Add the minced garlic, sweet smoked paprika, and dried oregano to the pan. Cook for another minute, stirring constantly, until the spices are fragrant. What works best for me is keeping the heat moderate here to prevent the garlic and paprika from burning.

Create the Sauce: Pour in the tinned tomatoes and the chicken stock. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

Combine and Simmer: Reduce the heat to low. Stir in the drained butter beans, the shredded rotisserie chicken, and the reserved cooked chorizo.

Heat Through: Let everything simmer gently for 5 minutes, allowing the chicken to warm through and the flavours to meld together beautifully. The sauce should thicken slightly.

Season and Serve: Taste the skillet and season with salt and freshly ground black pepper as needed. Be mindful that the chorizo is already quite salty. Stir through most of the fresh parsley, saving a little for garnish. Serve immediately.