Fit Seafood Paella – Spanish Saffron Rice with Shrimp and Mussels

About this recipe

Method

1. 1

   Add the saffron threads to the hot fish stock and let it steep to release its colour and aroma.

2. 2

   Heat the olive oil in a large paella pan or deep skillet over medium heat; sauté the onion and garlic for 2-3 minutes.

3. 3

   Add the red bell pepper and cook for another 2 minutes until slightly softened.

4. 4

   Add the grated tomato and cook for 3-4 minutes until the liquid reduces.

5. 5

   Add the rice and stir for 1-2 minutes to coat it in the oil and vegetables.

6. 6

   Pour in the saffron fish stock and cook over medium-low heat for 12-15 minutes without stirring.

7. 7

   Arrange the shrimp, mussels and peas over the rice and cook for 6-8 minutes until the mussels open and the shrimp are done.

8. 8

   Remove from the heat, cover, rest for 5 minutes, then serve with lemon wedges.