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1
Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water.
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2
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.
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3
Heat a skillet with a tight fitting lid over medium-high heat.
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4
Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle.
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5
Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo.
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6
Brown evenly on both sides, 4 to 5 minutes total.
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7
Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions.
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8
Season with salt and pepper, to taste, and cook until softened, about 5 minutes.
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9
Add the pimientos and peas and stir to heat through.
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10
Deglaze the pan with sherry or wine and stir 1 to 2 minutes.
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11
Remove them from the pan to the plate with the chorizo.
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12
Return the pan to medium heat and melt 2 tablespoons of the butter.
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13
Add the pasta and stir until deeply golden brown, about 3 to 4 minutes.
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14
Stir in the rice and stock and bring to a boil.
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15
Reduce the heat to low, cover the pan and cook for 18 minutes.
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16
Fluff the rice with a fork.
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17
Grease a casserole with the remaining 1 tablespoon of softened butter.
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18
Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture.
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19
Cool and chill as a make-ahead meal.
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20
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.
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21
Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes.
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22
Top with parsley and serve.
