1. In a large (12 inch) nonstick skillet, cook the chorizo with 2 Tbsp. Of water over medium-high heat, stirring occasionally, until the water evaporates and the chorizo is lightly browned, about 5 minutes. With a slotted spoon, transfer the chorizo to paper towels to drain, leaving the drippings in the skillet.

2. Add the shrimp to the skillet and cook, stirring often, just until pink and firm, 2 to 3 minutes. Set aside with the sausage.

3. Add the oil to the skillet and heat over medium heat. Add the scallions, red pepper, and garlicup Reduce the heat to medium-low and cover. Cook until the vegetables soften, about 4 minutes. Stir in the peas, oregano, and saffron.

4. In a small bowl, combine the fish stock, wine, and crushed red pepper. Whisk in the cornstarch to dissolve. Stir into the skillet and bring to a simmer. Return the shrimp and chorizo to the skillet, and cook until the sauce thickens and the shrimp and chorizo are heated through, about 1 minute. Season with salt and hot pepper sauce to taste.

5. Spoon the rice into individual soup bowls and top with the shrimp, sausage and sauce. Sprinkle with parsley and serve immediately.

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