Spanish Seafood Paella

• 2 cupsbomba rice
• 1 lbmussels
• 1 lbshrimp
• 1 pinchsaffron
• 4 cupsfish stock
• 1 cuppeas

Instructions

1. 1

   Brown the bomba rice in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook mussels and shrimp in the same pot until softened and fragrant.

3. 3

   Return the bomba rice, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Spanish Seafood Paella taste finished.