Rice Pilaf with Chorizo Casserole

Ingredients

• 3 tablespoons butter 
• 2 cups chicken stock-in-a-box 
• 1.3 pounds style chorizo spanish (recommended: Gaspar's or Trois Petit Cochons)
• 0.5 cup flat-leaf parsley chopped
• 4 servings olive oil extra-virgin for drizzling
• 1 large onion spanish chopped
• 1 cup peas frozen
• 0.3 cup piquillo peppers diced drained chopped
• 1 pinch saffron threads generous
• 4 servings salt and pepper black freshly ground
• 0.3 cup sherry or dry white dry
• 2 cup broken spaghetti thin ()
• 1 cup water 
• 1 cup rice long-grain white

Equipment

• frying pan
• oven
• pot

Directions

1. Watch how to make this recipe.
2. 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.
3. Heat a skillet with a tight fitting lid over medium-high heat.
4. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle.
5. 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.
6. 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.
7. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes.
8. Remove them from the pan to the plate with the chorizo.
9. Return the pan to medium heat and melt 2 tablespoons of the butter.
10. 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.
11. 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.