Saffron Rice With Mussels, Chorizo And Sweet Potatoes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
Nutritional analysis per serving (8 servings)
501 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 19 grams protein; 826 milligrams sodium
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.
Powered by
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