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
Preparation
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.
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!
