Step 1: Cook the Wild Rice. In a medium saucepan, combine the rinsed wild rice and chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
Step 2: Cook the Chorizo. While the rice is cooking, heat a large, deep skillet or Dutch oven over medium heat. Add the diced chorizo. Cook, stirring occasionally, until the chorizo is browned and has rendered its fat, about 8-10 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
Step 3: Sauté Aromatics. If there isn't enough chorizo fat (about 1-2 tablespoons), add a little olive oil. Add the chopped onion to the pan and cook until softened, about 5 minutes. Add the minced garlic and diced red bell pepper, and cook for another 3-4 minutes until the pepper starts to soften.
Step 4: Build the Sauce. Stir in the smoked paprika and dried oregano, cooking for 1 minute until fragrant. Pour in the canned chopped tomatoes, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
Step 5: Combine Ingredients. Add the cooked wild rice, broad beans, and the cooked chorizo back into the skillet with the tomato sauce. Stir gently to combine all ingredients, ensuring everything is evenly coated and heated through. Cook for another 3-5 minutes.
Step 6: Serve. Remove the Chorizo, Broad Bean & Wild Rice Platter from the heat. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges on the side for an extra burst of freshness.