Valenciana-Style Seafood Paella

Prep

1. 1Rinse bomba rice briefly under cold water and drain; set aside to dry slightly.
2. 2Soak the saffron threads in 2 tablespoons warm water; finely chop bell peppers, grate tomatoes, mince garlic and chop onion and parsley.
3. 3Clean mussels and clams, discarding any that are open and do not close when tapped; pat shellfish dry.
4. 4Cut calamari into rings and peel prawns if needed; keep prawns and calamari chilled until ready to cook.

Cook

1. 1Heat a wide paella pan or large skillet over medium heat and add the olive oil; sauté onion and garlic until translucent, about 4 minutes.
2. 2Add the sliced bell pepper and cook 3 minutes, then stir in the grated tomatoes and smoked paprika; cook until the mixture thickens and reduces by half.
3. 3Pour in the white wine and let it reduce by half, then add the rice and stir to coat grains in the sofrito for 1–2 minutes.
4. 4Add the hot fish stock, the saffron with its soaking liquid, and salt; spread rice evenly and do not stir after this point. Adjust heat to maintain a gentle simmer.
5. 5After about 10 minutes, nestle the mussels, clams, prawns and calamari into the rice, distributing evenly; sprinkle peas over the top.
6. 6Continue cooking until rice is tender and shellfish have opened, about another 8–10 minutes; if stock is absorbed too quickly, add a little more hot stock or water.
7. 7Turn up the heat for 1–2 minutes at the end to help form a light socarrat (crispy bottom), watching to avoid burning.
8. 8Remove pan from heat, cover loosely with foil or a clean kitchen towel and rest 5 minutes. Garnish with chopped parsley and lemon wedges before serving.