This meal is a lazy-man’s version of paella. (But we lazy, big-mouthed, big-appetite girls can dispatch this dinner pretty easily, too!)

　　

Ingredients

4 servings

　　2 cups chicken stock or broth

　　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

　　

Step 1

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.

　　

Step 2

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 chorizo’s 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.

　　

Step 3

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.

　　

Tidbit

Step 4

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 time—just remember to keep it in a cool place away from the heat of the stove!

　　Rachael Ray 365: No Repeats