Instructions: Heat the oil in a large skillet, add the onions, chicken and a little salt; saute over low heat until they begin to brown. Add the rice and stir it well to mix with and cool the chicken and onions. Add the peas. Dissolve the stock cubes in the boiling water and add to the chicken and rice. Add the tomato sauce. Adjust the salt, if necessary, then add the saffron. Bring to a boil and cook at a strong boil for 5 minutes, then lower the heat and simmer for another 10 - 15 minutes. Remove the pan from the heat, cover with aluminum foil, then wrap in newspaper and allow it to stand for 5 minutes before taking it to the table.

NOTES : INFO

About chorizo and other Spanish sausages:

Many centuries ago sausages appeared in Spain as a way of preserving meat (I imagine other countries did the same). We have "plain" sausages (longanizas), red sausages (chorizos), black or "white" sausages (morcillas, botifarras...), etc. You can also get "salchichon" (big cured sausage). The basic ingredient is ground pork, but you can find sausages made with other meats, too. There are many kinds of sausages according to the spices added to the meat.

In Spain, we have many kind of chorizos (red sausages):

"fresh" chorizos: red sausages made with ground pork (in some areas they make some special ones made with other kinds of meat) and spices. The spices vary according to the place in Spain where the chorizos are made. Basically this kind of chorizos can be divided in two categories: the ones made with sweet Spanish paprika (pimenton rojo dulce) and the ones made with hot Spanish paprika (pimenton rojo picante).

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