1 cup seafood stock or clam juice (available at the seafood counter or near the canned tuna)
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
plus more for drizzling
1 1/2 cups short-grain white rice
1/2 pound chorizo sausage
diced
3 garlic cloves
chopped
1 medium onion
chopped
1 red bell pepper
cored
seeded
and chopped
2 celery ribs with greens
chopped
1 bay leaf
fresh or dried
Salt and freshly ground black pepper
1/2 cup dry white wine
1 14-ounce can diced tomatoes
2 pounds cleaned mussels (Pull off the hairy beards with your fingers.)
1/2 cup fresh flat-leaf parsley (a couple of generous handfuls)
1 cup frozen green peas
defrosted
Crusty bread
Instructions
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 chorizos 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.
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 timejust remember to keep it in a cool place away from the heat of the stove!