Saffron Rice with Chorizo & Mussels in Tomato-White Wine

Simple Saffron Rice goes just perfectly with #seafood and #chorizo.
Saffron Rice with Chorizo & Mussels in Tomato-White Wine

Saffron Rice

1 cup basmati rice
5 strands of good quality Saffron – powdered with pestle and mortar
50 grams of Spanish chorizo cut in to cubes
2 tablespoon of extra-virgin olive oil

In a deep pan Saute the chorizo in the olive oil on medium heat till the chirizo gets darker in color. Add rice sauté for 1 min and then add 1 and ¼ cup of hot water with the saffron. Cook on low flame till the water evaporates and the rice is done.

Spicy Chorizo & Mussels in Tomato-White Wine Sauce

100 grams Spanish Chorizo cut in to cubes
15 mussels de shelled washed and pat dried
3 tablespoon extra-virgin olive oil
1 tablespoon of mild chilli flakes
3 cloves of garlic chopped
½ can of plum tomatoes without skin
1 table spoon of onion chopped
1 tablespoon chopped parsley
1 cup of dry white wine (select a fruity one)
½ teaspoon brown sugar
Salt to taste
In a thick bottomed pan add olive oil and on medium heat add garlic, onion and chorizo and saute for 2 mins. Then add white wine and brown sugar and the tomatoes and cook until the sauce evaporates to half. Add the mussels and cook it exactly for 3 mins and add chilliflakes and parsley then serve it with the saffron rice

Categories: Travel Cuisine


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