1. Prep the Seafood

Before you start cooking, it’s essential to clean the seafood properly:

1. Mussels/Clams: Discard any that are broken or already open.

2. Shrimp & Fish: Pat them dry with a paper towel and season lightly with salt.

2. Start the Sofrito (Flavor Base)

The sofrito is the flavor foundation of the dish. Here’s how to prepare it:

1. Heat olive oil in your paella pan over medium heat.

2. Add the finely diced onion and red bell pepper and sauté for 5 minutes until soft and fragrant.

3. Stir in the minced garlic and cook for another 1 minute.

4. Add the rice, smoked paprika, and soaked saffron (including the soaking liquid). Stir to coat the rice, and toast for 1–2 minutes until the rice becomes glossy and slightly translucent.

3. Build the Paella

Now, it’s time to layer in the flavors:

1. Pour in the dry white wine and let it cook down slightly, about 2 minutes.

2. Add the warm fish or seafood stock—make sure it’s heated up, as cold stock can shock the rice. Do not stir after this point! Stirring can disturb the texture of the rice and prevent the formation of the all-important socarrat, the crispy bottom layer.

3. Season the paella with salt and pepper to taste.

4. Let the mixture simmer gently for about 15 minutes, uncovered.

4. Add the Seafood

Now for the star of the dish—seafood:

1. Arrange the shrimp, mussels, calamari, and fish on top of the rice.

2. Gently press the seafood into the rice to ensure it cooks evenly.

3. Continue to cook for another 8–10 minutes, or until the rice is al dente and the mussels have opened.

5. Rest & Finish

Once the seafood is cooked, let the paella rest:

1. Turn off the heat and cover the pan loosely with a lid or foil.

2. Let it sit for about 5 minutes. This resting period helps the rice firm up and allows the socarrat (crispy rice) to form at the bottom.

3. Garnish with chopped parsley and lemon wedges. For extra flavor, you can also add some roasted piquillo peppers and peas.