Heat 2 tablespoons of the oil in a large heavy based frying pan or paella dish over a medium to low heat. Add the onion and garlic. Cook, stirring, for 5 minutes, or until soft. Add the Minicaps®, paprika and bay leaves. Cook, stirring for 5 minutes.
Add the chorizo and cook, stirring for 10 minutes, or until golden. Stir in unwashed rice. Add the wine, 2 ½ cups of stock and saffron. Bring to the boil without stirring. Cover with a sheet of baking paper and a tight fitting lid. Cook for 20 minutes or until the rice is tender, checking to see ifmore stock is required.
Meanwhile, combine the remaining oil, tomatoes and chili in a roasting pan. Season. Roast for 10-12 minutes, or until just blistered. Stir in parsley. Gently stir the tomatoes and juices into the paella, serve with lemon wedges.