YOUR SOLIN GENERATED RECIPE
Golden Saffron Seafood Paella
Sautéed shrimp and tender white fish simmered with saffron-infused rice and vibrant bell peppers for a fragrant, one-pan coastal feast.
INGREDIENTS
6 oz Raw shrimp
2 oz Cod fillet
0.25 cup Bomba rice
1 tsp Extra virgin olive oil
0.25 cup Yellow onion
0.25 cup Red bell pepper
1 clove Garlic
0.25 cup Tomato puree
0.75 cup Seafood stock
0.13 tsp Saffron threads
0.25 cup Frozen peas
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh parsley
1 wedge Lemon
PREPARATION
Heat the extra virgin olive oil in a paella pan or wide skillet over medium heat.
Add the diced yellow onion and red bell pepper, sautéing until the vegetables are softened and aromatic.
Stir in the minced garlic and tomato puree, cooking for 2 minutes to concentrate the base flavors.
Add the Bomba rice and saffron threads, stirring for 1 minute to lightly toast the rice grains.
Pour in the seafood stock and season with sea salt and black pepper; bring the mixture to a gentle simmer.
Arrange the raw shrimp and cubed cod fillet on top of the rice, then reduce the heat to low.
Cover the pan and cook for 15-18 minutes until the liquid is fully absorbed and the rice is tender.
Scatter the frozen peas over the top during the last 3 minutes of cooking to steam through.
Remove from heat, garnish with fresh parsley, and serve immediately with a fresh lemon wedge.