Saffron rice with seafood (arroz azafran marinera)

Detailed step-by-step description of how to cook the dish "Saffron rice with seafood (arroz azafran marinera)". Try it by all means

To make the stock, shell the prawns and place the heads in a saucepan; reserve the meat. Add 750ml (3 cups) water and a bay leaf and bring to the boil. Reduce heat to low and simmer for 10 minutes, then strain and reserve the stock. Discard solids.
Place mussels and wine in a saucepan, cover and cook over medium heat, checking every couple of minutes and removing mussels as they open. (Discard any unopened mussels.) Remove three-quarters of the mussels from their shells, discarding shells and their liquid. (Reserve remaining mussels in their shells to garnish.)
Heat a heavy-based pan over medium heat. Add saffron and dry-roast until fragrant. Add the reserved stock, cover and set aside to steep.
Heat the olive oil in a pan over medium heat. Add the onion, garlic and capsicum and saute for 3-4 minutes until the onion has softened. Add rice and saffron stock, reduce heat to low, cover and cook for 20 minutes. Check and cook longer if necessary until rice is cooked and most of the liquid is absorbed. Add the squid, reserved prawns and the herbs and cook for 5 minutes until seafood is just cooked. Add the mussels and serve hot, garnished with the reserved mussels in the shells.

Source

250g medium green prawns

1 bay leaf

750g mussels, cleaned, de-bearded

250ml Spanish white wine

1 tsp Spanish saffron threads

40ml Spanish olive oil

2 onion, finely chopped

2 garlic cloves, crushed

1 red capsicum, de-seeded, chopped

300g Calasparra rice

750g squid, cleaned, cut into rings

1 tbsp chopped mixed herbs

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