Lentil & Shrimp Paella

Directions

1. Soak saffron threads in ¼ cup (60 mL) warm water.
2. Heat a wide frying pan or paella dish on medium heat and sweat the leek and garlic in oil, cooking for 4-5 minutes until it starts to soften.
3. Add rice and toast with the softened vegetables for 2-3 minutes. Stir in the saffron water until fully combined with the rice. The rice should turn a nice yellow colour.
4. Stir in tomatoes and cook for 3 minutes. Add 2 cups (500 mL) of hot stock slowly, stir, cover and simmer for 10-15 minutes, stirring minimally. The rice should be al dente, if it is not, add more stock as needed.
5. Stir in cooked lentils, asparagus, and shrimp. Simmer for another 5-10 minutes, or until lentils are hot and shrimp is fully cooked.
6. Adjust seasonings, garnish with parsley and fresh lemon, and serve immediately.