Cumin and Coriander Seafood Paella with Shrimp and Mussels

Method

1. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until fragrant.
2. Add tomatoes and saffron, then stir in rice and cook for 2 minutes.
3. Stir in 1/2 tsp cumin and 1/2 tsp coriander during preparation when adding tomatoes and saffron.
4. Pour in seafood stock and bring to a boil. Reduce heat and simmer covered for 15 minutes.
5. Add shrimp and mussels, cover, and cook 5 more minutes until shells open.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.