How to make it

  • Soak the saffron in 2 tbsp boiling water; set aside.
  • Heat oil in large pot; add onions; stir over med-high heat for a few minutes, then add pepper, garlic, cumin and chili powder and cook 3-4 minutes.
  • Add the tomatoes, rice, stock, paprika and the steeped saffron.
  • Season with salt and pepper to taste and bring to a boil.
  • Reduce heat to med-low and gently simmer for 15-20 minutes, or until the rice is firm/tender and still slightly wet (add a bit of water if necessary). Nestle the mussels, shrimp, sausage and olives into the rice mixture. Cover and cook for 5-8 minutes more, or until shrimp is cooked and mussels open.
  • Sprinkle with parsley and serve with lemon wedges.

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