Instructions

1. Soaking the Saffron

   Soak the saffron threads in 1/4 cup of warm water or hot broth for 10 minutes to fully infuse the color and flavor. · 10 min
2. Sautéing the Seafood

   Heat two tablespoons of olive oil in a wide, flat pan (paella pan) over medium heat, and sauté the shrimp and calamari for just 2 minutes until their color changes, then remove them to a side plate. · 2 min
3. Preparing the Sofrito

   Add the remaining tablespoon of oil to the same pan, then add the onion and bell pepper and sauté for 4 minutes until softened. Next, add the garlic, grated tomato, paprika, salt, and black pepper, and let the sauce simmer over low heat until the liquid has almost evaporated. · 5 min
4. Adding the Rice and Broth

   Add the rice over the sauce and stir for 1 minute until the grains are coated with oil and flavors, then pour in the hot broth and saffron extract while gently shaking the pan to distribute the rice evenly across the bottom; refrain completely from stirring the rice with a spoon after this point. · 1 min
5. Simmering the Rice

   Let the mixture simmer uncovered over medium heat for 10 minutes until the rice absorbs most of the broth and the grains are clearly visible on the surface. · 10 min
6. Final Cooking and Forming the Socarrat

   Arrange the sautéed seafood, mussels, and green peas over the surface of the rice, then reduce the heat to very low and cook for 10 to 12 minutes until the rice is fully cooked and you hear a gentle crackling sound from the bottom indicating the formation of the crispy socarrat layer. · 12 min
7. Resting and Serving

   Remove the pan from the heat and cover it with a clean kitchen towel for 5 minutes to rest before serving, then garnish with lemon wedges and serve directly in the pan. · 5 min

Nutrition / serving

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