Rice Pilaf With Chorizo Casserole

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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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