The main difference between Dominican paella and the many other varieties is the use of annatto instead of the traditional saffron. This spice not only adds a hint of pepper, but also turns the dish a vibrant yellow.

Serves 6

Prep time: 30 minutes

Cook time: 45 minutes

In a large Dutch-oven (or paella pot, if you have one) sauté onion, pepper and garlic in olive oil until lightly caramelized. Add tomatoes and cook until it caramelizes further. Add the rice and coat with the tomato mixture.

Pour in the water and allow to simmer for 10 minutes, stirring often. Stir in the annatto. Add the fish and shrimp and all to cook for about 15 minutes. Add the mussels in the last 5 minutes of cooking.

When the rice is done, turn the heat up to medium-high to “toast” the rice on the bottom of the pot. This step is essential to achieve that traditional, caramelized rice flavor.

Garnish with parsley and serve with lemon wedges.