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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.
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2
Cover and cook until tender, stirring occasionally, about 17 minutes.
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3
Heat a deep skillet over medium-high heat.
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4
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.
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5
Cook the vegetables for 7 to 8 minutes, then add the wine and reduce for 1 minute.
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6
Add the tomatoes and stir.
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7
Add the mussels to the pan in an even layer, then cover the pan tightly.
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8
Cook for 3 to 4 minutes to open the mussels.
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9
Remove the lid and discard any unopened mussels.
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10
Also discard the bay leaf.
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11
Combine the parsley in the pan with a serious shake.
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12
To serve, add the peas to the cooked rice and toss to combine.
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13
Arrange the cooked rice in shallow bowls or on a large, deep platter.
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14
Top with the mussels and sauce.
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15
Pass crusty bread for mopping.
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16
Saffron powder is sometimes available in small, affordable envelopes near the fish counter.
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17
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!
