Ingredients:

• 2 tbsp olive oil

• 1 onion, finely chopped

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 2 cups Arborio or Bomba rice

• 1 tsp smoked paprika

• 1/2 tsp saffron threads (optional, but recommended)

• 1 can (14 oz) diced tomatoes

• 4 cups seafood broth

• 1 lb shrimp, peeled and deveined

• 1 lb mussels or clams, cleaned

• 1/2 lb squid rings (optional)

• 1/2 cup frozen peas

• Salt and black pepper, to taste

• Lemon wedges, for garnish

• Fresh parsley, chopped (for garnish)

Instructions:

1️⃣ Preheat & Sauté:

• Heat your Platinum 12 QT over medium heat. Add olive oil, onions, and bell peppers, sauté until soft (about 5 min).

• Stir in garlic, paprika, and saffron. Cook for 1 min until fragrant.

2️⃣ Add Rice & Broth:

• Stir in rice, coating it with the oil and spices.

• Pour in diced tomatoes and seafood broth. Stir and bring to a gentle simmer.

3️⃣ Cook the Rice (No Stirring!):

• Cover with the Platinum Cookware lid and let simmer on low heat for 20 minutes.

• Do not stir—this helps create the crispy bottom layer (socarrat).

4️⃣ Add Seafood:

• Arrange the shrimp, mussels, and squid rings over the rice.

• Cover and cook for another 10 minutes until the seafood is cooked and mussels open.

5️⃣ Final Touches:

• Sprinkle with peas and let sit for 5 minutes with the lid on.

• Garnish with chopped parsley and serve with lemon wedges.