In a small bowl, soak the saffron threads in a few tablespoons of warm water to release their color and flavor. Set aside.

In a large, wide skillet, sauté chopped onion, garlic, capsicum, and smoked paprika until softened and fragrant.

Add the rice and stir well to coat the rice with the aromatic vegetable mixture.

Pour in the water, saffron mixture and bay leaf, then season with TUMIX® and AJI-NO-MOTO®. Let the rice cook.

Once the rice is cooked, turn off the heat. Arrange the blanched seafood neatly on top the rice.

Cover the pan with a lid or aluminum foil to keep the dish warm, allowing the seafood to rest and retain its texture.

Fluff the rice with a fork, garnish with chopped parsley and serve with lemon wedges.

Blend the tomato, cucumber, capsicum, red onion, garlic, vinegar, water and seasoning AJI-NO-MOTO® and AJI-SHIO®, until well combined.

Transfer the gazpacho to a bowl or container and refrigerate for at least 30 minutes to allow the flavours meld.

Stir the gazpacho before serving. Taste and adjust seasoning if necessary. Serve in a bowl and garnish with chopped cucumber, capsicum, coriander leaves and olive oil.