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December 2011

Big Mussels with Chorizo and Saffron Rice

This meal is a lazy-man’s version of paella. (But we lazy, big-mouthed, big-appetite girls can dispatch this dinner pretty easily, too!)

Recipe information

  • Yield

    4 servings

Ingredients

2

cups chicken stock or broth

1

cup seafood stock or clam juice (available at the seafood counter or near the canned tuna)

1

/4 teaspoon saffron threads

2

tablespoons extra-virgin olive oil (EVOO) (twice around the pan), plus more for drizzling

1

1/2 cups short-grain white rice

1

/2 pound chorizo sausage, diced

3

garlic cloves, chopped

1

medium onion, chopped

1

red bell pepper, cored, seeded, and chopped

2

celery ribs with greens, chopped

1

bay leaf, fresh or dried

Salt and freshly ground black pepper

1

/2 cup dry white wine

1

14-ounce can diced tomatoes

2

pounds cleaned mussels (Pull off the hairy “beards” with your fingers.)

1

/2 cup fresh flat-leaf parsley (a couple of generous handfuls)

1

cup frozen green peas, defrosted

Crusty bread

Need to make a substitution?

Preparation

  1. Step 1

    In a medium saucepan, heat the combination of stocks and saffron to a boil, then add a generous drizzle of EVOO and the rice. Cover and cook until tender, stirring occasionally, about 17 minutes.

    Step 2

    Heat a deep skillet over medium-high heat. Add the 2 tablespoons of the EVOO and the chorizo and cook for 2 minutes to render some of the chorizo’s fat, then add the garlic, onions, bell peppers, celery, and bay leaf and season with salt and pepper. Cook the vegetables for 7 to 8 minutes, then add the wine and reduce for 1 minute. Add the tomatoes and stir. Add the mussels to the pan in an even layer, then cover the pan tightly. Cook for 3 to 4 minutes to open the mussels. Remove the lid and discard any unopened mussels. Also discard the bay leaf. Combine the parsley in the pan with a serious shake.

    Step 3

    To serve, add the peas to the cooked rice and toss to combine. Arrange the cooked rice in shallow bowls or on a large, deep platter. Top with the mussels and sauce. Pass crusty bread for mopping.

  2. Tidbit

    Step 4

    Saffron powder is sometimes available in small, affordable envelopes near the fish counter. Saffron threads are more expensive, but a tin will last a long time—just remember to keep it in a cool place away from the heat of the stove!

Rachael Ray 365: No Repeats
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