Directions:
- Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
- Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
- Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
- Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.99 Kcal (2625 kJ) | ||
| Calories from fat | 312.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.76g | 53% | |
|---|---|---|---|
| Cholesterol | 47.59mg | 16% | |
| Sodium | 908.11mg | 38% | |
| Potassium | 656.65mg | 14% | |
| Total Carbs | 52.08g | 17% | |
| Sugars | 10.91g | 44% | |
| Dietary Fiber | 9.34g | 37% | |
| Protein | 20.47g | 41% | |
| Vitamin C | 28.1mg | 47% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 83.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 138.95 Kcal (582 kJ) | ||
| Calories from fat | 69.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 53% | |
|---|---|---|---|
| Cholesterol | 10.55mg | 16% | |
| Sodium | 201.25mg | 38% | |
| Potassium | 145.52mg | 14% | |
| Total Carbs | 11.54g | 17% | |
| Sugars | 2.42g | 44% | |
| Dietary Fiber | 2.07g | 37% | |
| Protein | 4.54g | 41% | |
| Vitamin C | 6.2mg | 47% | |
| Iron | 0.5mg | 12% | |
| Calcium | 18.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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