Weeknight Orzo Paella: With Mussels And Chorizo

Let's Cook

1. Step 1.

   Soak the mussels in a large bowl of cold water for 20 to 30 minutes to allow them to purge any grit. Drain and rinse, gently scrubbing if needed. Debeard the mussels by pulling the clump of hairlike fibers poking out from the side of the mussel toward the hinge of the shell. Set aside.

2. Step 2.

   In a small bowl, submerge the saffron threads in 1/4 cup hot water to bloom (release the flavors). Set aside.

3. Step 3.

   Heat 1 tablespoon olive oil in a 10-inch skillet over medium heat. Add the diced chorizo and cook, stirring occasionally, until browned, 3 to 4 minutes. Stir in the minced garlic and smoked paprika and cook until fragrant, about 30 seconds.

4. Step 4.

   Add the orzo and cook, stirring occasionally, until lightly toasted, about 1 minute. Add the reserved saffron water, 1 3/4 cups broth, and the fire-roasted tomatoes with their juices. Season with salt and pepper to taste. Bring to a boil, then partially cover, reduce heat to medium-low, and simmer until the orzo is almost al dente and the liquid is reduced by half, stirring often, about 7 minutes.

5. Step 5.

   Stir the thawed peas into the orzo and scatter the mussels over the top. Continue to cook over medium-low heat, covered, until the mussels open and the orzo is cooked, 3 to 5 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard any unopened mussels, sprinkle with chopped parsley, and serve.