Modern Paella with Saffron and Seafood

Method

1. In a large pan, heat the olive oil and sauté the onion and garlic until fragrant.
2. Add the rice and saffron, stirring to coat the grains.
3. Pour in the seafood stock and bring to a boil.
4. Stir in the white wine and reduce the heat.
5. Add the seafood and tomatoes, cooking until the seafood is done.
6. Season with salt and pepper, and let rest for 5 minutes before serving.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.