Seafood Paella with Saffron and Peppers

Ingredients

• bomba rice300g
• large shrimp200g
• mussels500g
• red bell pepper1
• green bell pepper1
• onion1
• garlic cloves3
• tomato1
• smoked paprika1 tsp
• saffron threads0.5g
• fish stock750ml
• olive oil3 tbsp
• frozen peas100g
• lemon1

Directions

1. 1

   Heat the fish stock in a saucepan and keep it warm over low heat. Crush the saffron threads into a small bowl and add a ladle of hot stock to steep.

2. 2

   In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove and set aside.

3. 3

   In the same pan, add the onion and bell peppers and cook until softened, about 5 minutes. Add the garlic and tomato and cook for another 2 minutes. Stir in the smoked paprika.

4. 4

   Add the bomba rice and stir to coat with the sofrito. Pour in the warm stock and saffron mixture. Season with salt and bring to a boil, then reduce heat to low and simmer without stirring for 15 minutes.

5. 5

   Nestle the mussels into the rice, add the peas, and cook for another 5-7 minutes until the mussels open and the rice is tender. Increase heat to medium-high for the last 1-2 minutes to create the socarrat (listen for a slight crackling sound).

6. 6

   Remove from heat and cover with a clean kitchen towel. Let rest for 5 minutes. Garnish with lemon wedges and serve directly from the pan.