Saffron Seafood Paella

Ingredients:

For the Paella:

• 2 cups Arborio or paella rice

• 4 cups chicken or seafood broth

• A pinch of saffron threads

• 1 lb mixed seafood (such as shrimp, mussels, and clams)

• 2 chicken thighs, cut into pieces (optional)

• 1/2 lb chorizo sausage, sliced (optional)

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 cup frozen peas

• 1 can (14 oz) diced tomatoes

• Olive oil

• Salt and pepper, to taste

• Lemon wedges, for serving

• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare Saffron: In a small bowl, steep the saffron threads in a few tablespoons of warm water.

2. Cook Seafood: In a large skillet or paella pan, cook the shrimp and other seafood until just cooked through. Set aside.

3. Cook Chicken and Chorizo (if using): In the same pan, add the chicken and chorizo. Cook until the chicken is browned. Remove and set aside.

4. Sauté Vegetables: Add more olive oil if needed. Sauté onion, garlic, and bell peppers until soft.

5. Add Rice and Tomatoes: Stir in the rice, coating it with the oil. Add the diced tomatoes and cook for a few minutes.

6. Add Broth and Saffron: Pour in the broth and the saffron along with its water. Season with salt and pepper. Bring to a simmer.

7. Cook the Paella: Spread the rice mixture evenly in the pan. Do not stir after this point. Cook for about 15-20 minutes, or until the rice is almost done.

8. Add Seafood and Peas: Arrange the cooked seafood, chicken, chorizo, and peas over the rice. Cover the pan and cook for another 5-10 minutes.

9. Check the Rice: The paella is done when the rice is cooked and the liquid has been absorbed.

10. Rest: Remove the pan from heat and let the paella rest for a few minutes.