Saffron Rice With Mussels, Chorizo And Sweet Potatoes
- Ingredients for steamed mussels (see recipe)
- 40 mussels
- 2 teaspoons olive oil
- 1 large onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1/2 pound chorizo, cut into 1/4-inch-thick slices
- 3 cups long-grain rice
- 1 cup white wine
- 2 1/4 cups water
- 1/4 teaspoon saffron
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon grated lemon rind
- 4 medium-size sweet potatoes, roasted until just tender, peeled and cut into 1/2-inch pieces
- Steam the mussels (see recipe).
- Measure the broth and add enough water to equal 2 cups.
- Set aside the mussels and the broth.
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook until soft, about 5 minutes.
- Add the chorizo and cook until browned, about 5 minutes.
- Stir in the rice and cook, stirring, for 2 minutes.
- Add the reserved mussel liquid, white wine, water, saffron and 2 teaspoons salt, and bring to a boil.
- Reduce to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 17 minutes.
- Gently stir in the lemon rind, sweet potatoes and additional salt to taste.
- Divide among 8 plates.
- Top with mussels and serve immediately.
ingredients, mussels, olive oil, onion, garlic, chorizo, longgrain rice, white wine, water, saffron, salt, lemon rind, sweet potatoes
Taken from cooking.nytimes.com/recipes/10959 (may not work)