Saffron Scented Seafood Paella Recipe

Cooking Directions

1. 1

   Prepare the Base

   In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and red bell pepper, cooking for another 3 minutes.

2. 2

   Add Tomatoes and Saffron

   Add the diced tomatoes to the pan and cook for an additional 5 minutes. In a small bowl, steep the saffron threads in 1/4 cup of warm fish stock and set aside.

3. 3

   Cook the Rice

   Add the short-grain rice to the pan, stirring to coat with the oil and vegetables. Pour in the fish stock along with the saffron mixture, salt, and black pepper. Bring to a simmer, then reduce the heat to low.

4. 4

   Add Seafood

   Arrange the mussels, shrimp, and calamari on top of the rice mixture. Cover the pan with a lid or aluminum foil and cook for about 15-20 minutes, until the seafood is cooked and the rice has absorbed the liquid.

5. 5

   Final Touches

   Remove the lid and add the frozen peas. Cook for an additional 5 minutes uncovered. Garnish with lemon wedges and chopped parsley before serving.