Mussel and chorizo Arroz Abanda
If you have passion paella and rave about risotto, meet the new kid on the block when it comes to rice dishes. Arroz Abanda means baked rice in Spanish and it's a whole new way to enjoy the flavours of Galicia.
- 1 brown onion, finely diced
- 8 cloves garlic, minced
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- ¼ cup extra virgin olive oil
- 1 Tbsp smoked paprika
- 1 tsp saffron threads, soaked in 1 Tbsp water
- 1 cup dry vermouth
- 400g can cherry tomatoes
- 2 chorizo sausages, sliced
- 1½ cup medium grain rice
- 1L chicken stock
- 500g mussels, scrubbed and de-bearded
- parsley and lemon, to serve
1 Preheat oven to 200°C. Sauté the onion, garlic, fennel seeds and cumin seeds in half the olive oil for 5 minutes, until softened. Add the smoked paprika, saffron and vermouth, boil briefly, then add the tomatoes and simmer for 30 minutes, until thickened. Set aside.
2 Fry the chorizo slices in the remaining oil until crisp, then add the rice and cook for 5 more minutes. Pour in the stock and tomato mixture then bring to a boil. Cook for 10 minutes, then push the mussels in the top and bake for 15 minutes. Scatter with parsley and serve with lemon wedges.