Spaghetti with Saffron, Mussels and Chorizo
Ingredients
Preparation steps
Sort through mussels, discarding any that are already open. Rinse the mussels under cold water, brushing away any debris. Remove the beards from the mussels.
Rinse and halve the tomatoes. Peel and finely dice the onion. Rinse and dry the parsely, then finely chop the leaves. Set some of the leaves aside for garnish.
Heat 3-4 tablespoons of oil in a large pot, and sauté the onion. Add 200 ml (approximately 7 ounces) of water and the wine, and bring to a boil. Season to taste with salt and pepper. Add the mussels and tomatoes to the pan, cover, and cook for 10-15 minutes over high heat. Strongly shake the pot occasionally during the cooking time. Stir in the parsley. Remove the mussels from the pot, discard any that did not open, and set aside. Cook the spaghetti in boiling salted water until al dente, then drain. Dissolve the saffron threads in a little warm water. Add the pasta, mussels, chorizo, and saffron water to the pot and toss to combine. Transfer the pasta to plates, garnish with the reserved parsley, and serve immediately.
