Paella de Mariscos

Instructions

1. 1 Heat olive oil in a wide paella pan (at least 40cm) over medium-high heat. Sear the prawns for 1 minute each side until pink. Remove and set aside. Sauté the calamari rings for 2 minutes. Remove and set aside.
2. 2 In the same pan, sauté the diced onion and pepper for 5 minutes until softened. Add garlic and cook 30 seconds. Add grated tomato and cook for 5 minutes until the mixture darkens and the liquid evaporates (sofrito).
3. 3 Stir in the smoked paprika and saffron with its soaking liquid. Add the white wine and let it reduce by half.
4. 4 Add the rice, stirring to coat every grain in the sofrito for 2 minutes. Pour in the hot stock, distributing the rice evenly across the pan. Season with salt. From this point forward, do not stir the rice.
5. 5 Cook on medium-high heat for 10 minutes, then reduce to medium-low for another 8-10 minutes. Nestle the mussels and clams into the rice hinge-side down about 5 minutes before the rice is done.
6. 6 Return the prawns and calamari to the pan for the last 3 minutes. When the liquid is absorbed and you can hear a faint crackling from the bottom, increase heat to high for 60-90 seconds to develop the socarrat (the prized crispy bottom layer).
7. 7 Remove from heat, cover with a clean towel, and rest for 5 minutes. Garnish with parsley and lemon wedges. Serve directly from the pan, making sure everyone gets some of the golden socarrat.