Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 teaspoons cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 1 cup seafood stock
- 1/4 teaspoon salt
- 1/8 teaspoon Spanish crushed saffron
- 8 ounces scallops
- 8 ounces medium shrimp, peeled and deveined
- 8 ounces mussels, rinsed
Directions:
- Heat oil in large saucepan on medium heat. Add onion and garlic; cook and stir 5 minutes or until tender.
- Add cumin, cinnamon and cayenne pepper; cook and stir 1 minute. Stir in tomatoes, stock, salt and saffron. Bring to boil.
- Add shrimp, scallops and mussels. Return to boil.
- Reduce heat to low; cover and simmer 5 minutes or until mussel shells open; (Discard any that do not open.)
- Serve with cooked couscous, if desired
