Greek Seafood Pilaf

Instructions

1. Prepare the seafood
   Clean the seafood thoroughly. For shrimp, peel and devein, leaving tails on if desired. Clean mussels by removing beards and scrubbing shells. Pat fish chunks dry with paper towels and season lightly with salt and pepper.
2. Sauté the aromatics
   In a large, deep skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for another minute until fragrant. Stir in the diced red bell pepper and cook for 2 minutes.
3. Toast the rice
   Add the rice to the pan and stir to coat with oil. Cook for 2-3 minutes, stirring frequently, until the rice becomes slightly translucent around the edges. Pour in the white wine and let it simmer until mostly absorbed, about 2 minutes.
4. Add liquids and seasonings
   If using saffron, crush the threads between your fingers and stir into ½ cup of the warm stock. Add this to the rice along with the remaining stock, oregano, and a pinch of salt and pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
5. Incorporate the seafood
   Gently stir in the fish chunks and calamari rings, pushing them slightly into the rice. Arrange the shrimp and mussels (hinge side down) on top. Cover again and cook for 10 minutes, or until the rice is tender and the seafood is fully cooked. The mussels should have opened (discard any that remain closed).
6. Finish the dish
   Remove from heat and drizzle with lemon juice. Scatter the halved cherry tomatoes over the top and let the pilaf rest, covered, for 5 minutes to allow the flavors to meld and the tomatoes to soften slightly.
7. Garnish and serve
   Sprinkle the fresh parsley over the pilaf just before serving. Bring the entire pan to the table for a beautiful presentation, and serve hot with extra lemon wedges on the side.