Chorizo Rice

Bahan-bahan

2½ cups chicken or beef stock, preferably homemade

3 tablespoons extra virgin olive oil

Large pinch of saffron threads, about 1 teaspoon, or 12 teaspoon ground turmeric

2 cups short- or medium-grain rice, preferably Arborio

Salt and black pepper to taste

½ to 1 pound chorizo or other dry sausage (linguiça) kielbasa, or "Italian" sausage are all fine), sliced

1 tablespoon minced garlic

2 teaspoons pure mild chile powder, like ancho, or pimentón (Spanish smoked paprika), or to taste

1½2 cups Arborio or other short-grain rice

1 tomato, preferably peeled, roughly chopped (or a couple of canned plum tomatoes, chopped)

Salt and black pepper to taste

Chopped fresh parsley leaves for garnish

Arahan

Warm the stock gently in a saucepan with the saf-fron. Put the oil in a deep skillet with a lid over medium heat. A minute later, add the chorizo.

Cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the garlic, chile pow-der, and rice and continue to cook, stirring, until the rice is glossy, just a minute or two.

Add the tomato and the stock, along with some salt and pepper. Cover and adjust the heat so the mixture simmers gently. Cook until the rice is done, 15 to 20 minutes. Taste and adjust the sea-soning, then garnish and serve.