Cook rice over a low heat until soft. This should take about 20 minutes.

In a large frying pan, fry the chorizo slices and the shrimps for a few minutes, and take them out again. Cut the garlic, the red chili pepper and the spring onion bulbs into small rings (set the greens aside for later) and add them, together with olive oil, into the pan. Fry on a low heat until the onions are soft.

Add the mango and the bell pepper and stir for 2-3 minutes. When the rice is ready, carefully add it to the frying pan, together with the chorizo and the shrimps. Don’t worry if there is water from the rice pot left, it will dissolve in the frying pan. Stir until all ingredients are mixed together for 1-2 minutes over medium heat.

Add the vegetable broth and the tomato puree, and stir. Let it cook for 5-10 minutes.

When most of the broth liquid is diissolved, stir in the coriander, parsley and spring onion greens. Add salt and pepper to taste. Depending on how spicy the chili pepper was, I also add some chili flakes. Let it simmer for another 1-2 minutes.