Heat the olive oil in a medium pot with the bay leaves.

Fry the onion and garlic until lightly and slightly browned.

Add the water and bring to the boil.

Reduce to a low to medium heat and add the truffle's.

Simmer for 15 minutes then add the wine, tomato paste, chilli and salt.

Add more water as and when if it simmers down to low.

Simmer for 20-25 minutes stirring occasionally.

Add the chorizo and simmer for a further 10 minutes.

Check seasoning and serve.

Serve over rice or as it is.