2 cups chopped leeks (1 small leek), chopped and rinsed
2 cups chicken or fish stock (I used sodium free chicken stock)
3-5 cups water (see note below)*
1 teaspoon Turmeric
0.5 teaspoon hot pepper flakes (or to taste)
1 tablespoon salt (or less to taste)
zest of lemon
juice of lemon
3 tablespoons chopped parsley, stems removed (plus more for garnish)
1 red bell pepper, sliced into rings
1 lb asparagus, end removed and chopped into 1 inch pieces
1 cup peas (fresh or frozen)
1-1.5 lb seafood mix, frozen or thawed (see note below)**
1 tablespoon olive oil ((divided))
Heat the olive oil in a large heavy-bottom pot, and add the diced leeks. Saute for 2 minutes, then add the rice, chicken/fish stock, and 3 cups of water.
Add the hot pepper flakes, lemon zest, lemon juice, and turmeric. Add 1/2 tablespoon salt and stir well.
Bring to a boil, then simmer on low heat for about 15 minutes, or until the rice is almost done. If you want to cover the pot with a tight fitting lid, then the 3 cups of water you added should be just right. If you want to leave your paella open without a lid, then keep an eye on it and add more water as needed. I added water anytime that the water level starting going below the rice in the pot. I ended up using a total of 5 cups of water + 2 cups chicken stock and it ended up being the perfect consistency. After 15 minutes of cooking there was just a bit sauce remaining, and it would get cooked down in the next three steps.
Carefully taste the paella broth and see if you need more salt (don't burn your mouth!). If you need more salt, gradually add more (up to a tablespoon total) until it is to your liking.
After the rice has been cooking for 15 minutes (when it is just about done), add the vegetables - bell peppers, asparagus, and peas. Stir them into the paella and cook for 3 minutes. At this point, look at how much broth you have and turn up the heat if you have too much Unless you want your paella to be a bit soupy (nothing wrong with that!) you want the extra broth to evaporate in the last few minutes of cooking.
Stir in the seafood mix, making sure to cover all the seafood in the saucy paella completely. If your seafood is thawed, continue to cook for about 3 minutes, or until it is fully cooked. If your seafood is frozen, cook for about 5 minutes, or until everything is fully cooked. Remove from heat and garnish with fresh chopped parsley to serve.