Spanish-Style Seafood Paella with Saffron

Method

1. Heat olive oil in a large paella pan over medium heat.
2. Add garlic and sauté for 1 minute.
3. Stir in diced carrots, bell peppers, and corn, cooking for 3 minutes.
4. Add rice, saffron, and seafood stock, stirring to combine.
5. Arrange shrimp, mussels, and squid on top of the rice.
6. Cover and simmer for 18-22 minutes until the rice is cooked.
7. Let rest for 5 minutes before serving.
8. Season with salt and pepper to taste.
9. Serve with a squeeze of fresh lemon juice.
10. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.