How to Make Amazing Saffron
Wondering how to create the best Saffron-Infused Calasparra Rice with Seafood? Join me in my kitchen where I share tips from my family's heirloom recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eppyc.com.
Ingredients
- 1 ½ cups Calasparra rice (300g)
- 4 cups seafood stock (1L)
- ½ teaspoon saffron threads
- 2 tablespoons olive oil (30ml)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 8 oz (225g) shrimp, peeled and deveined
- 8 oz (225g) mussels, cleaned
- 8 oz (225g) squid, cleaned and cut into rings
- ½ cup frozen peas (75g)
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
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