Leave the rice soaking in hot water, just enough to cover it up.
Meanwhile, chop the onion and garlics.
Be careful not to mix them in the chopping board!
If the chorizo is hard enough to slice without the skin, you can remove it. If not, leave it on!
Remove some first and check if it's firm enough.
It wasn't firm enough, so we let it be.
Slice the rest of the chorizo.
Once you're done with the chorizo, rinse the rice. (Throw that water away.)
Heat up the EMPTY pan for a couple of minutes.
Measure 1of the 2 cups of water.
Take some of that water and bring it to a boil.
Once it boils, turn it off.
Take a little saffron.
Put it into the water.
Let it sit while you continue.
Once the pan is hot, pour some oil into it. Enough to cover the whole pan.
Quickly fry the chorizo and take it out before it turns brown.
Once you remove the chorizo lower the flame to a min.
Pour the rice onto the chorizo oil.
Quickly stir it so it doesn't stick!
Once the rice is a bit looser and all painted orange, add the onion.
Keep moving the rice so it won't stick to the bottom. Continue until it becomes loose (not all stuck together) and is easier to move around.
Now, add the garlic.
Even the rice out.
And add some puréed tomatoes.
Add the water quickly before it burns!!
Both cups! NOTE: the puréed tomatoes count in the total volume of water, so it's roughly 1 cup and a half.
(Second cup coming in.)
Aaaaand add the water you set apart with the sitting saffron.
Add the parsley, you don't have to chop it up.
Also add the jalapeños, whole so the rice won't be so spicy.
Now add the chorizo.
Add one tablespoon of coarse salt. NOTE: You can also add some chicken stock (powdered) here if you like that taste. NOT in addition to the salt, instead of. Though add a pinch of salt as well.
Don't forget to stir!
Turn the fire to a max.
And place the lid on.
Notice the valve on the lid is open.
Once the water is boiling, stir once more.
Taste a bit of the water, it must be a little salty.
If needed, add some more salt.
Now turn the fire down to a minimum and close the pan's valve so the steam won't come out.
Wait 5-8 minutes (it depends on the pan you use, ours is very fast).
After a while, check the rice. Just don't stir it much if it's not ready! It needs the steam.
Once the water is gone, but the rice is still moist...
Turn off the fire, put the lid back on and let it sit for 10 mins aprox so the rice takes in the rest of the water without burning :)
While it sits, stir it a bit so it doesn't stick together and it's nice and lose.
Remember to wash the dishes afterwards!!