Saffron Rice with Chorizo Recipe

Directions

Put chicken stock in a small saucepan and heat over medium high heat. When warm, turn heat to low and keep on the burner. In a small bowl, combine hot water and saffron threads. Stir until dissolved. In a large saute pan, stir together rice and saffron water. Bring to a boil, stirring occasionally. When the rice has absorbed most of the liquid, add a cup of warm stock. Cook, stirring occasionally, until broth is absorbed. Continue to add stock, one cup at a time, until rice is fluffy but still al dente, about 20 minutes. While rice is absorbing stock, heat 2 tablespoons of olive oil in a small saute pan over medium high heat. Add diced chorizo and cook until the chorizo has crisped and released some of its fat, 3-4 minutes. When rice is just al dente, add frozen peas and chorizo . Continue to cook until peas are heated through, about 1 minute. Take rice off the heat and stir in the remaining olive oil. Season with salt and pepper to taste.