Saffron Rice with Chorizo

Ingredients

• 2 cups bomba or arborio rice
• 1 cup hot water
• 1 tablespoon saffron threads
• 6 cups chicken stock
• 1 cup frozen peas, thawed
• 1/2 cup olive oil, divided
• 4 links chorizo, diced
• Salt
• Pepper

Directions

1. Pour the chicken stock into a small saucepan and warm it over medium high heat. Once it is hot, lower the heat and leave it there so it stays warm.
2. In a small bowl, mix the hot water with the saffron threads, stirring until the saffron has loosened into the water.
3. Add the rice and saffron water to a large saute pan and stir them together. Bring the mixture to a boil, giving it a stir now and then. Once the rice has taken in most of that liquid, pour in 1 cup of the warm stock. Let it cook, stirring occasionally, until the stock is absorbed. Keep going this way, adding the stock 1 cup at a time, until the rice is fluffy but still al dente, about 20 minutes.
4. As the rice cooks, warm 2 tablespoons of the olive oil in a small saute pan over medium high heat. Add the diced chorizo and cook until it has crisped and given off some of its fat, 3-4 minutes.
5. When the rice is just al dente, stir in the frozen peas and the chorizo, along with any oil left in the saute pan. Cook until the peas are warmed through, about 1 minute.
6. Remove the rice from the heat and stir in the remaining olive oil. Add salt and pepper to taste.