Saffron Scented Seafood Paella Recipe

Name: Cliff Bell's Saffron Scented Seafood Paella Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 tbs olive oil; 1 medium onion, chopped; 4 tsp garlic, minced; 1 medium red bell pepper, chopped; 2 medium tomatoes, diced; 1 tsp saffron threads; 4 cups fish stock; 2 cups short-grain rice; 1 tsp salt; to taste black pepper; 1 lb mussels, cleaned; 1 lb shrimp, peeled and deveined; 1 lb calamari, sliced; 1 cup peas, frozen; 1 medium lemon, cut into wedges; 1 cup fresh parsley, chopped

Inspired by Cliff Bell's

Time45m

Serves4

A traditional Spanish dish featuring saffron and seafood.

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Frequently paired with

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Hakutsuru (Hot Sake)

warm · smooth · umami

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Ingredients

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Paella Ingredients

4 tbs olive oil

1 medium onion, chopped

4 tsp Garlic, minced

1 medium red bell pepper, chopped

2 medium Tomatoes, diced

1 tsp saffron threads

4 cups fish stock

2 cups short-grain rice

1 tsp Celtic sea salt

to taste black pepper

1 lb mussels, cleaned

1 lb Shrimp, peeled and deveined

1 lb calamari, sliced

1 cup peas, frozen

1 medium lemon, cut into wedges

1 cup Fresh parsley, chopped

Method

Cooking Directions

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.

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.

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.

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.

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.