Seafood Paella

Steep saffron threads in 0.25 cup warm seafood stock for 5 minutes to bloom.

Dice onion and mince garlic. Cut bell pepper and zucchini into bite-sized pieces. Halve cherry tomatoes. Pat seafood dry with paper towels.

Heat olive oil in a paella pan over medium-high heat. Add onion and garlic; sauté until fragrant and softened, about 3–4 minutes.

Stir in paprika and cook for 30 seconds until aromatic. Add rice and toast, stirring frequently, for 2–3 minutes until the edges turn translucent.

Pour in remaining 4.25 cups of seafood stock (plus saffron infusion) and bring to a boil. Do not stir after this point. Reduce heat to medium and simmer uncovered for 15 minutes.

Scatter bell pepper, zucchini, cherry tomatoes, and peas over the rice. Nestle the primary seafood protein and secondary seafood protein into the rice.

Continue cooking uncovered for 10–12 minutes, until the rice is tender and liquid is mostly absorbed. Listen for a light crackling sound (socarrat) at the bottom—this is desirable.

Remove from heat and let rest for 5 minutes, covered with foil, so seafood cooks through and flavors settle.

Squeeze fresh lemon juice over the paella. Garnish with fresh parsley. Season with sea salt and black pepper to taste. Serve hot.