- 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
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 (including any oil from the saute pan). 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.