Ingredients

Instructions

1. 1

   Heat the olive oil in a deep skillet or dutch oven over medium-high heat. Add the shrimp and squid rings, seasoning lightly with salt.

2. 2

   Sear the seafood for just 2-3 minutes until the shrimp are pink and opaque. Remove them from the pan and set aside to prevent overcooking.

3. 3

   Reduce heat to medium. Add the chopped onion to the remaining oil in the pan and sauté for 5 minutes until soft. Add the garlic and cook for 1 more minute.

4. 4

   Stir in the rice and saffron threads, coating the grains in the oil and cooking for 2 minutes to toast slightly.

5. 5

   Pour in the white wine and stir constantly until the liquid has almost completely evaporated.

6. 6

   Add the warm seafood stock one cup at a time, stirring occasionally, allowing the rice to absorb most of the liquid before adding more (similar to risotto technique).

7. 7

   Cook for about 18-20 minutes total, until the rice is tender but still has a slight bite to it.

8. 8

   Stir the cooked shrimp and squid back into the pot along with the lemon juice and zest. Cook for 1 minute to warm everything through.

9. 9

   Remove from heat, adjust salt and pepper seasoning, and garnish with fresh parsley before serving immediately.