Ingredients:
- 1 lb mixed seafood (shrimp, clams, mussels, squid)
- 1 ½ cups Arborio rice (or any short-grain rice)
- 3 cups chicken or seafood broth
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 tomatoes, grated or blended
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp saffron threads (optional)
- 1 tbsp olive oil
- 1 lemon, cut into wedges
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
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Prepare the Saffron Broth: In a small bowl, add saffron threads to warm chicken or seafood broth and let it steep for about 10 minutes.
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Sauté the Veggies: Heat the Platinum Flex Pan over medium heat and add olive oil. Sauté the chopped onion, bell pepper, and garlic until softened (about 5 minutes).
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Cook the Rice: Add the grated or blended tomatoes to the pan and cook for 3-4 minutes. Stir in the smoked paprika. Add the rice and stir to coat in the tomato mixture. Pour in the saffron-infused broth and additional broth (if needed) and bring it to a simmer. Do not stir the rice from this point onward.
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Add the Seafood: Once the rice is halfway cooked (about 10 minutes), add the mixed seafood evenly over the top. Cover the pan with a lid and continue cooking for another 10-15 minutes, or until the rice is tender and the seafood is fully cooked.
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Rest: Once done, remove the pan from heat and let it rest for 5 minutes before serving.
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Serve: Garnish with fresh parsley and serve with lemon wedges on the side.