Method:
- Heat a large pan with a small layer of stock and add the mussels. Cook for 3–5 minutes until they just open. Remove and reserve the cooking liquid. Set aside the other seafood.
- Slice the chorizo and fry in a wide pan without extra fat until golden. Remove and drain on paper towels.
- In the same pan, sauté the onion and garlic until translucent. Add the risotto rice and cook for 1–2 minutes until the grains look glossy.
- Deglaze with a splash of white wine and stir in the saffron. Gradually add warm stock, stirring regularly so the rice absorbs the liquid.
- After about 10–12 minutes, when the risotto is halfway cooked, add the reserved mussel liquid, the seafood mix, and thyme. Let simmer gently until the rice is nearly done.
- Stir in the peas, the fried chorizo, and the mussels. Cook for another 2–3 minutes.
- Finish by stirring in the butter. Season with salt, pepper, and, if desired, a little lemon zest and fresh parsley.
Give it one last stir, serve immediately, and enjoy this winter dish full of character.
