Spanish Seafood Paella
Saffron-scented rice studded with shrimp, mussels, and squid develops a coveted crispy bottom crust called socarrat. This one-pan showstopper is built for feeding a crowd.
Ingredients
- 1/4 teaspoon saffron threads
- 4 cups seafood or chicken broth, warmed
Instructions
- Crumble 1/4 teaspoon saffron threads into the 4 cups warm broth and let steep for 10 minutes to release its color and aroma.
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