Shrimp and Mussel Paella for Two
  1. In a small bowl combine saffron and 2 tablespoons boiling water. Set aside.
  2. In a medium, heavy skillet (such as cast iron) heat oil over medium. Add onion and pepper and cook, stirring, until softened, 6-8 minutes. Stir in garlic and cook 1 minute more. Stir in rice and cook, stirring frequently, until lightly browned, about 5 minutes.
  3. Stir in paprika and salt until incorporated. Stir in 1½ cups stock, saffron mixture, and peas, and bring to a simmer. Simmer over medium heat until stock is absorbed, about 10 minutes. Pour remaining 1 cup stock over rice without stirring and cook until rice is tender and stock is absorbed, 10 minutes more.
  4. Arrange shrimp and mussels on top of rice, cover, and cook 5 minutes more or until cooked through.