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1
Rinse and soak the rice.
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2
Drain the rice and let it stand in a fine-mesh sieve for 20 minutes to dry.
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3
Place the spicy Italian pork sausage, whole, in a pot of boiling water for 3 minutes (you dont need to pre-cook the Spanish-style cured chorizo), then drain and set aside.
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4
Cut the shrimp diagonally into halves crosswise.
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5
Cut the garlic into thin slices.
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6
Heat the canola oil in a skillet over medium-low heat.
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7
When the oil is hot, add the onion and cook for 2 minutes or until transparent.
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8
Increase the heat to medium, add the garlic and saffron and cook for 20 seconds.
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9
Add the shrimp and cook just until the shrimp turns white.
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10
Place the drained rice, clam juice and stock in a medium pot.
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11
Level the surface of the rice and evenly scatter the onion and shrimp mixture on top of the rice, then follow with the whole chorizo, green peas and salt.
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12
Do not stir the rice.
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13
Cover the pot with a lid and cook the rice as instructed.
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14
After the rice is cooked, carefully remove the lid and transfer the whole chorizo or sausage to a cutting board.
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15
Cut the chorizo or sausage into 1/2-inch dice.
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16
Scatter the chorizo or sausage pieces on top of the rice along with the sliced ginger.
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17
Do not stir the rice at this time.
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18
Immediately cover the pot and let the rice stand for 10 minutes.
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19
Remove the lid and gently fold the rice and ingredients together with a spatula.
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20
Divide the rice into small bowls and serve.
