Valenciana-Style Seafood Paella

Prep

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

Cook

1. Heat 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. Add 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. Pour 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. Add 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. After about 10 minutes, nestle the mussels, clams, prawns and calamari into the rice, distributing evenly; sprinkle peas over the top.
6. Continue 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. Turn up the heat for 1–2 minutes at the end to help form a light socarrat (crispy bottom), watching to avoid burning.
8. Remove 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.