Saffron Rice With Mussels, Chorizo And Sweet Potatoes

Name: Saffron Rice With Mussels, Chorizo And Sweet Potatoes
Total time: 45 min
Yield: Eight servings
Ingredients: 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

By Molly O'Neill

Total Time: 45 minutes
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; Mussel Bound

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Eight servings

Ingredients for steamed mussels (see recipe)
40mussels
2teaspoons olive oil
1large onion, peeled and chopped
3cloves garlic, peeled and minced
½pound chorizo, cut into ¼-inch-thick slices
3cups long-grain rice
1cup white wine
2¼cups water
¼teaspoon saffron
2teaspoons salt, plus more to taste
½teaspoon grated lemon rind
4medium-size sweet potatoes, roasted until just tender, peeled and cut into ½-inch pieces

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Steam the mussels (see recipe). Measure the broth and add enough water to equal 2 cups. Set aside the mussels and the broth.
Step 2
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.
Step 3
Gently stir in the lemon rind, sweet potatoes and additional salt to taste. Divide among 8 plates. Top with mussels and serve immediately.