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Ingredients

• A generous pinch of saffron threads (about 20 threads)
• 2 cups chicken stock, divided
• 1 cup water
• 1 1/4-1 1/2 pounds Spanish-style chorizo, such as Gaspar's or Trois Petit Cochons brand
• Extra virgin olive oil (EVOO), for drizzling
• 1 large Spanish onion, chopped
• Salt and freshly ground black pepper
• 1/4 cup drained chopped pimentos or diced piquillo peppers
• 1 cup frozen peas
• 1/3 cup dry sherry or 1/2 cup dry white wine
• 3 tablespoons butter, divided
• 1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces)
• 1 cup long grain white rice
• 1/2 cup flat leaf parsley, chopped

Description

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Rachael Ray