Saffron Rice with Chorizo Print Email

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

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.

serves 6, active time 30 minutes, total time 30 minutes
adapted from Spain...A Culinary Road Trip by Mario Batali.