Procedures

1. 1

   Put chicken stock in a small saucepan and heat over medium high heat. When warm, turn heat to low and keep on the burner.

2. 2

   In a small bowl, combine hot water and saffron threads. Stir until dissolved.

3. 3

   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.

4. 4

   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.

5. 5

   When rice is just al dente, add frozen peas and chorizo (including any oil from the saute pan). Continue to cook until peas are heated through, about 1 minute.

6. 6

   Take rice off the heat and stir in the remaining olive oil. Season with salt and pepper to taste.