From craving to table
Instructions
- 1
Warm the broth in a saucepan and add the saffron threads to infuse.
- 2
Heat olive oil in a large skillet or paella pan over medium heat. Add onion and red bell pepper; sauté for 5 minutes until softened.
- 3
Stir in the garlic and cook for 1 minute. Add the grated tomato and smoked paprika; cook for another 2 minutes until the tomato reduces.
- 4
Add the rice and stir for 1-2 minutes to coat the grains.
- 5
Pour in the warm saffron-infused broth and bring to a gentle simmer. Season with salt and pepper.
- 6
Reduce heat to low, cover, and cook for 15 minutes. Do not stir.
- 7
Nestle the fish pieces and peas into the rice. Cover again and cook for an additional 10 minutes until the fish is cooked through and rice is tender.
- 8
Remove from heat and let rest for 5 minutes. Fluff the rice gently, garnish with parsley, and serve with lemon wedges.