"This casserole—which is inspired by the food and flavors of northern Spain—is served on a bed of my red rice." —Rachael Ray
For the rice, in a large saucepan, heat the oil, two turns of the pan, over medium-high. Add the onion, red pepper, and chiles and cook, stirring often, until softened, about 5 minutes. Stir in the garlic. Add the rice and stir until the grains are coated, about 2 minutes more. Season with salt and pepper, then stir in the smoked paprika and chili powder. Cook until the rice is aromatic, about 1 minute. Add the stock and bring to a boil. Reduce heat to a simmer, then cover and cook, stirring occasionally, until the rice is almost tender, about 15 minutes. Stir in the tomato and peas. Cover and cook until the peas are heated through, 2 to 3 minutes. Remove from heat.
For the chicken and chorizo, heat a large nonstick skillet over medium-high. Add the oil, one turn of the pan. Add the chorizo and cook until the fat begins to render, about 2 minutes. Stir in the piquillo peppers. Add the chicken and cook until heated through, about 2 minutes. Add the olives and sherry. Simmer, swirling the pan often, until the liquid is reduced slightly, about 1 minute. Remove from heat.
Fluff the rice and transfer to a 3-quart casserole dish. Top with the chicken and chorizo, then the herbs. Squeeze the lemon over the casserole just before serving.