Spanish Rice

4 tablespoons oil
1 onion, finely chopped
1 red capsicum (pepper), finely diced
pinch of saffron
250g (9 oz) medium-grain rice
1 small bouquet garni (or 1 chicken of vegetable stock cube)
125g (4-1/2 oz) chorizo sausage, finely diced
155g (4-1/2 oz/1 cup) frozen peas

Heat the olive oil in a heavy-based saucepan and cook the onion over medium heat for 6-8 minutes or until slightly coloured. Add the capsicum and saffron, and cook for 1 minute, stirring constantly.

Add the rice and bouquet garni (or crumbled stock cube). Stir for 1-2 minutes, then add 600ml (21 fl oz) of water. Reduce the heat to low and simmer, uncovered, until all the liquid has been absorbed.

About 5 minutes before the rice has finished cooking, stir in the sausage and peas. Remove from heat and allow to cool. Season to taste.

To assemble the verrines, divide the Spanish rice evenly among the glasses. Top with extra chorizos if desired.