Quick Seafood Paella

Step 1

Measure 3.5 cups of stock into a small pot and place it on the stove over medium heat to keep it warm throughout cooking—hot stock absorbs faster into rice.

Step 2

Pinch off the saffron threads and place them in a small cup with 3 tablespoons of the warm stock; let sit while you prep other ingredients so the saffron releases its color and flavor.

Step 3

Mince the 3 garlic cloves until the pieces are smaller than a grain of rice—about pencil-tip dots—so they distribute evenly through the rice.

Step 4

Pour 3 tablespoons of olive oil into a 14-inch paella pan or large shallow skillet and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan.

Step 5

Add the minced garlic to the hot oil and stir constantly for 30 seconds until it becomes fragrant and light golden, being careful not to let it burn.

Step 6

Pour in the 1.5 cups of rice and stir for 2 minutes, coating every grain with oil; the rice will look slightly translucent at the edges when ready.

Step 7

Pour in the saffron and its soaking liquid, stirring once to combine, then immediately pour in the remaining 3.25 cups of hot stock in a steady stream around the pan.

Step 8

Bring the liquid to a boil—you'll see large bubbles breaking the surface—then reduce heat to medium and let it simmer without stirring for 12 minutes, until most liquid is absorbed.

Step 9

Arrange the 1 pound of shrimp and mussels across the surface of the rice, pressing them in slightly so they nestle into the grains.

Step 10

Continue cooking uncovered for 4 more minutes, until the shrimp are opaque throughout and the mussels have opened; discard any unopened mussels.

Step 11

Taste the rice and season with salt and pepper to your preference—start with 0.5 teaspoon salt and add more if needed.

Step 12

Remove the pan from heat and let it rest uncovered for 2 minutes so the rice finishes cooking gently and any remaining liquid is absorbed.