Steps: |
| -Heat a deep saute pan to medium-high and add the oil. |
| -Saute the onions for 4 minutes or until translucent. |
| -Add the garlic and chorizo and saute until they start to brown. |
| -Add the bell pepper and saffron, and stir to evenly distribute. |
| -Add the white wine and reduce it by half. |
| -Stir in the rice and cover with the chicken stock. |
| -Cover and continue to cook it on medium-high for 15 minutes. |
| -Turn the heat down to medium-low and cook for 10 more minutes. |
| -Add the red chile flakes and peas, and stir into the rice. |
| -Season to taste, and stir in the almonds. |
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