Preparation

• 1.

  In a small bowl, combine the saffron threads with 1/4 cup of warm fish stock. Let it steep to release its flavor.

• 2.

  Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat. Add the onions and garlic, and sauté until soft and translucent.

• 3.

  Stir in the diced bell peppers and cook for another 3-4 minutes, until softened.

• 4.

  Add the diced tomatoes, smoked paprika, cayenne pepper, and salt. Stir to combine and let cook for about 5 minutes, until the mixture thickens.

• 5.

  Add the Bomba rice to the pan, stirring for 1-2 minutes until the rice is lightly toasted.

• 6.

  Pour in the fish stock along with the saffron mixture, stirring gently to combine. Allow the mixture to come to a simmer.

• 7.

  Reduce the heat to low and let the paella cook undisturbed for 15-20 minutes. Do not stir the rice, as this will promote the formation of the socarrat (the crispy bottom layer).

• 8.

  After 15 minutes, add the shrimp, mussels, and squid evenly over the top. Cover with a lid or aluminum foil and cook for an additional 5-7 minutes, until the seafood is cooked through and the mussels have opened.

• 9.

  Once done, remove from heat and let rest for a few minutes before serving.

• 10.

  Garnish with fresh chopped parsley and lemon wedges. Serve hot.