Instructions

1. Heat the oil in a medium sized saucepan and fry the chorizo until it starts to crisp. Remove to some kitchen paper. Add the onion to the pan, cooking for about 8 minutes, until the onion is softened. Stir in the garlic and the chorizo, stirring so that everything cooks and the chorizo begins to crisp.
2. Stir in the rice, coating with the chorizo juices. Pour in the wine, and stir constantly until the wine has been absorbed by the rice. Add the hot stock, a ladle at at time, until the rice has cooked. Just before the last ladle of stock, poor in the peas and stir until the stock has been absorbed.
3. Stir in the chorizo for a minute or two, and serve in large bowls with some lemon zest grated over the top.