Zebra Mussel and Chorizo Paella

local_grocery_store Ingredients

• 2 tbsp olive oil
• 8 oz chorizo sausage, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup arborio rice
• 2 cups chicken broth
• 1/4 tsp saffron threads
• 1 tomato, chopped
• 1 lb zebra mussels, cleaned

restaurant_menu Method

1. 1.Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook until browned, about 5 minutes. Remove the chorizo from the skillet and set aside.
2. 2.Add the onion and garlic to the skillet and cook until softened, about 3 minutes. Add the rice and stir to coat with the oil.
3. 3.Add the chicken broth and saffron to the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. 4.Stir in the chopped tomato and zebra mussels. Cover and cook until the mussels open, about 10 minutes. Discard any mussels that do not open.
5. 5.Stir in the reserved chorizo and serve hot.

lightbulb_outline Tips

• chevron_rightMake sure to clean the zebra mussels thoroughly before cooking. Discard any mussels that are already open or do not open during cooking.
• chevron_rightFor a vegetarian version, omit the chorizo and use vegetable broth instead of chicken broth.