Saffron's honey-hay aroma pairs with shellfish glutamates and the brine of mussels and clams. The Mediterranean has known this for centuries. For seafood, always bloom saffron in the seafood stock or wine — not water.
Mussels in saffron broth
Shallot, garlic, white wine, fish stock, saffron bloom, mussels, parsley, butter. 12 minutes total.
Saffron shrimp
Shrimp seared in olive oil and garlic, finished with saffron-bloomed white wine and butter.
Paella
Already covered in A33 — the canonical saffron seafood dish.
Bouillabaisse
Provençal soup with multiple white fish, saffron, fennel, tomato, orange zest. Served with rouille on toast.