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:

1. 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.

2. 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).

3. 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.

4. 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.

5. Rest: Once done, remove the pan from heat and let it rest for 5 minutes before serving.

6. Serve: Garnish with fresh parsley and serve with lemon wedges on the side.