Chorizo, mussels, fresh fish, prawns, spicy saffron risotto

Chop the onion, red bell pepper, and tomato. Mince the garlic. Rinse the mussels under cold water and discard any that are open.

Prepare the Ingredients

Soak saffron threads in a small bowl with a few tablespoons of warm water to release their color and flavor.

Infuse Saffron

In a large paella pan or skillet, heat olive oil over medium heat. Add chorizo slices and cook until browned. Add onion, red bell pepper, and garlic, sautéing until softened.

Cook Chorizo and Vegetables

Stir in Arborio rice and cook for a couple of minutes. Pour in the white wine and let it evaporate. Then add fish stock, saffron water, paprika, salt, and pepper. Bring to a boil.

Add Rice and Liquids

Reduce heat to low and arrange the mussels, prawns, and fresh fish on top of the rice. Cover and simmer for about 15-20 minutes, until the rice is cooked and seafood is tender.

Add Seafood

Once the rice has absorbed the liquids, remove from heat. Stir in green peas. Let it sit for a few minutes before serving. Garnish with fresh herbs if desired.

Finish and Serve

Chorizo sausage

Mussels

Fresh fish (such as cod or snapper)

Prawns (peeled and deveined)

Arborio rice

Onion (chopped)

Red bell pepper (chopped)

Garlic (minced)

Tomato (chopped)

Green peas (frozen)

Fish stock

White wine

Saffron threads

Paprika

Salt

Black pepper

Olive oil

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