1 generous pinch saffron threads, about 20
2 cups chicken stock-in-a-box
1 cup water
1 1/4-1 1/2 pounds Spanish style chorizo, 1 package (recommended: Gaspar's or Trois Petit Cochons)
Extra-virgin olive oil, for drizzling
1 large Spanish onion, chopped
Salt and freshly ground black pepper
1/4 cup drained chopped pimientos or diced piquillo peppers
1 cup frozen peas
1/3 cup dry sherry or 1/2 cup dry white wine
3 tablespoons butter
1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces)
1 cup long-grain white rice
1/2 cup chopped flat-leaf parsley
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