Saffron Rice With Mussels Chorizo And Sweet Potatoes Recipes

SAFFRON RICE WITH CHORIZO

Steps:

• 1. Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until vegetables are tender, about 6 minutes.
• 2. Add sausage, broth and saffron and bring to boil, stirring occasionally.
• 3. Reduce heat, cover and simmer until rice is tender, about 15 minutes.
• 4. Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.

BIG MUSSELS WITH CHORIZO AND SAFFRON RICE

Steps:

• 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.
• 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.
• 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
• 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!

SAFFRON RICE WITH CHORIZO

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper and garlic and sauté until vegetables are tender, about 6 minutes. Add sausage, broth and saffron and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand 5 minutes. Season with salt and pepper. Mix in parsley and serve.