Heat some oil in a stir frying pan and stir fry the chicken with the seasalt, black pepper and 1 tsp of smoked paprika. Get the chicken out of the pan and set aside.
Pour the rice in a frying pan and pour chickenstock on the rice until the stock is about one centimeter above the rice. Bring to a boil and then let the stock evaporate on low heat until you start to see small holes in the rice. Stir the rice with a spoon and then refill with chickenstock. Repeat this proces on low heat until the rice is done (it should be soft and not taste chalky).
Bake the chorizo until crisp in another frying pan and the drain it on some kitchenpaper.
Put the onion in the pan you used for the chicken and cook them until glaze. Add the celery, diced paprika, cumin, thyme, chili powder and the second tsp of smoked paprika and cook for stir fry for another 2 minutes. Then pour some chickenstock to the vegetables and let it simmer on low heat until the stock is evaporated. Add the chicken and black beans.
Stir in the rice and chorizo with the vegetables and add salt n peppa to taste.
Serve this Jamabalaya Dude style in a deep bowl and garnish with the spring onion and chopped parsely.