1. Heat a large pan over a high heat, add a little olive oil (to taste) and brown the pork pieces in 2 to 3 batches, remove it from the pan and set aside.
2. Add the chouriço to the pan, tossing, let it brown for 2 to 3 minutes, remove it from the pan and set aside.
3. Next, add the onion and red pepper to the pan, turn down heat and cook for about 5 minutes or until soft, add more olive oil if necessary.
4. Add the garlic and paprika and cook for another minute.
5. Add the red wine and let it simmer for 3 to 5 minutes, stirring so nothing sticks to the bottom of the pan, then add the bay leaves, tomatoes and chicken stock.
6. At this point add the pork and chouriço to the pan and let it simmer for about 30 minutes.
7. Add the rice and simmer for another 20 to 30 minutes, until rice is cooked.
8. Turn off the heat, season with salt and pepper and let it stand for about 10 minutes.
9. Serve with a squeeze of lemon juice and some crusty bread and salad greens.

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