We start with the rice by placing a medium pot over high heat and adding the broth along with the saffron. Bring to a boil and add the rice. Bring again to a boil and simmer for about 10’ (or according to the package instructions) with the lid on. Turn off the heat, open the lid and strain the rice. Keep aside uncovered to cool.

Then we take the halloumi and we cut in 2cm cubes. Take a large frying pan, place on medium heat and pour in the oil. Allow to heat up and drop in the halloumi cubes. Fry while tossing occasionaly until the halloumi becomes golden brown. Remove from the heat and keep aside.

Take the chorizo links/sausages and cut in half lengthwise. Then cut in 0.5 cm thickeness. In the same pan that we used fro the halloumi add the chorizo pieces and turn the heat to medium. Fry, without any extra oil, for about 5’ and then remove to a plate without discarding its oil.

We prepare the rest of the ingredients by thinly slicing the onions and the bell peppers. With the chorizo oil in the pan on medium heat we add the onions and we cook for 4’. Then we add the bell pepper strips along with the cut cherry tomatoes and we cook for 4’ more. Increase the heat to the max and pour the wine, deglazing for about 2’ for the alcohol to evaporate.

Add into the pan the canned chopped tomatoes along with the paprika, chili flakes, coriander, salt and pepper. Reduce the heat to the lowest, put the lid on and simmer for 15’.

Uncover the pan and bring back the halloumi, chorizo along with the cooked rice, the parsley and half a cup of warm water. Stir well, cook for further 3’, remove from the heat to a plate, add couple of dollops of the yoghurt, scatter all-over the scallions and enjoy!