Seafood Saffron Risoni

Bring chicken broth to a boil. Add crushed saffron. Reduce heat to low and simmer for 5 minutes to allow stock to absorb the saffron flavor. Bring stock back to a boil and add risoni. Cook for 8 minutes until tender but with a bite. Drain; transfer to a large bowl. Set aside.

Mix together 1 teaspoon salt, 1 teaspoon pepper, and 3 tablespoons lemon juice. Divide mixture equally among two bowls. Add shrimp to one bowl and squid to the other bowl. Set aside to marinate for 2 to 3 minutes.

Heat 3 tablespoons olive oil in a pan. Sauté shrimps (including marinade) briefly until they turn pink and curl up. Add squid rings (including marinade) and sauté until just cooked, about 3 minutes. Set aside seafood and juices to prevent them from cooking further in the pan.

Add extra virgin olive oil, remaining lemon juice, lemon zest, parsley, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper to the risoni. Season to taste.

Add seafood and all its juices to the risoni. Toss to combine and serve warm.