Spanish-Style Saffron Rice with Shrimp and Mussels Recipe

Ingredients:

• 1 pound mussels, scrubbed and debearded
• 1/2 pound shrimp, peeled and deveined
• 2 cups chicken or fish stock
• 1/4 teaspoon saffron threads
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup short-grain rice
• 1/2 cup dry white wine
• 1/2 cup frozen peas
• Salt and pepper, to taste

Instructions:

1. Heat the stock in a saucepan and add the saffron. Keep warm over low heat.
2. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook until soft but not browned, about 5 minutes.
3. Add the red bell pepper and cook for another 5 minutes.
4. Add the rice and stir to coat it with the oil and vegetables.
5. Add the white wine and cook until it is absorbed.
6. Gradually add the warm saffron stock, stirring frequently, until the rice is cooked through and the liquid has been absorbed, about 20 minutes.
7. Stir in the frozen peas and cook for another 5 minutes.
8. While the rice is cooking, steam the mussels in a separate pot until they open, discarding any that do not open. Set aside.
9. Season the shrimp with salt and pepper and sauté in a separate pan until cooked through, about 2-3 minutes per side. Set aside.
10. Once the rice is cooked, add the cooked shrimp and mussels to the pan and stir to combine.
11. Serve hot and enjoy!