Combine the water, salt, paprika, and bouillon in a measuring cup to make sure everything is well dissolved.
Cut the chorizo sausage into bite-sized pieces.
Fry in a pot until browned, and remove to a bowl with the frozen peas.
Cook the onion in the sausage oil for 1-2 minutes on medium heat, stirring gently.
Add the rice and cook until the rice is coated with oil.
Add the water mixture to the pot and bring to a boil.
Reduce heat to low and cook, covered, for 15 minutes.
Remove rice from burner. Stir in the peas and cooked sausage, and let sit, uncovered, until the entire dish is at the same temperature.
Serve hot.
