INGREDIENTS
200 g
Chorizo, raw
200 g
Squid, small
1 handful
Flatleaf parsley, fresh
2
Garlic cloves
1
Lemon, zest and juice of
1
Onion
150 g
Peas, frozen
600 milliliters
Chicken stock, hot
350 g
Rice, long-grain
1 pinch
Saffron threads
1 tbsp
Oil
25 g
Butter