Cook the rice in the chicken stock with the saffron for 20 minutes or until the liquid has virtually all gone. In a paella or similar pan cook the onions and garlic in olive oil until soft, then add the ceps and the chorizo chopped into cubes. Fry for at least 5 minutes then add the rice. Stir, and cook for a further 3 or 4 minutes. Add pepper and salt to taste. Serve with a slice of lemon and decorate with parsley.
© 1986 All rights reserved. Published by Macmillan.