The smokiness of the chorizo really complements the famous zing of a Pink Lady® apple.
Heat the oil in a saucepan and cook the onion and sausage for 3-4 minutes until beginning to colour and soften. Add the peppers, garlic and smoked paprika and cook for a further 3 minutes.
Add the rice, chopped tomatoes, stock, saffron and soaking liquid and bring to the boil. Cover and cook on a very low heat for 10 minutes, without lifting the lid.
Stir in the apple cubes and cover. Take off the heat and leave to stand for 5 minutes. Check the seasoning, scatter with coriander if using and serve with the lemon wedges.