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

1. Steam the mussels (see recipe).
2. Measure the broth and add enough water to equal 2 cups.
3. Set aside the mussels and the broth.
4. Heat the olive oil in a large pot over medium heat.
5. Add the onion and garlic and cook until soft, about 5 minutes.
6. Add the chorizo and cook until browned, about 5 minutes.
7. Stir in the rice and cook, stirring, for 2 minutes.
8. Add the reserved mussel liquid, white wine, water, saffron and 2 teaspoons salt, and bring to a boil.
9. Reduce to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 17 minutes.
10. Gently stir in the lemon rind, sweet potatoes and additional salt to taste.
11. Divide among 8 plates.
12. 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)