Mini Seafood Paella

1.Heat the olive oil in a small non-stick skillet or paella pan over medium heat.

2.Add the minced garlic, chopped onion, and diced red bell pepper. Sauté gently for 3-4 minutes until the vegetables soften but do not brown.

3.Stir in the rice and cook for 1-2 minutes, stirring constantly to coat the grains with oil and toast lightly.

4.Pour in the warm fish stock and the saffron with its soaking water. Stir once to distribute evenly, then reduce the heat to low and let the rice simmer uncovered without stirring.

5.After 10 minutes, scatter the diced tomatoes and frozen peas evenly over the rice. Arrange the mixed seafood on top, pressing gently into the rice. Season with salt and freshly ground black pepper.

6.Continue cooking on low heat for another 8-10 minutes, or until the rice is tender and the seafood is cooked through. Avoid stirring to allow a crust (socarrat) to form on the bottom.

7.Remove the pan from heat and cover loosely with foil or a clean kitchen towel. Let the paella rest for 5 minutes to finish steaming.

8.Garnish with freshly chopped parsley and a lemon wedge. Serve immediately, squeezing lemon juice over the paella to taste.