Saffron Rice With Mussels, Chorizo And Sweet Potatoes
Updated February 29, 2016
- Total Time
- 45 minutes
- Rating
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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
½ pound chorizo, cut into ¼-inch-thick slices
3 cups long-grain rice
1 cup white wine
2 ¼ cups water
¼ teaspoon saffron
2 teaspoons salt, plus more to taste
½ teaspoon grated lemon rind
4 medium-size sweet potatoes, roasted until just tender, peeled and cut into ½-inch pieces
Nutritional analysis per serving (8 servings)
75 grams carbs; 39 milligrams cholesterol; 501 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 3 grams fiber; 826 milligrams sodium; 19 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes