Prepare Your Ingredients and Workspace

• Measure all ingredients and have them ready before starting.
• Clean all seafood thoroughly.
• Position your paella pan on the heat source, ensuring it sits level.

Create the Flavor Base (Sofrito)

• Heat olive oil in your paella pan over medium heat.
• Add the diced onion and cook until translucent (about 5 minutes).
• Add the minced garlic and cook for 1 minute until fragrant.
• Add the diced bell pepper and cook for another 3-4 minutes until softened.
• Add the grated tomatoes and cook for 5-7 minutes until the mixture darkens and thickens.
  
• Stir in the smoked paprika and cayenne (if using).

Infuse the Broth

• In a separate pot, warm your fish stock or seafood broth.
• Crush the saffron threads between your fingers or in a mortar and pestle.
• Add the saffron to the warm broth and let it infuse for at least 5 minutes.

Cook the Rice

• Spread the sofrito evenly across the bottom of the paella pan.
  
• Add the rice and stir briefly to coat it with the sofrito (no more than 1-2 minutes).
• Pour in the saffron-infused broth.
• Bring to a gentle boil, then reduce to a simmer.
• Season with salt and pepper to taste.

Important: From this point on, do not stir the rice! This is crucial for developing the socarrat.

Add the Seafood

• After the rice has been cooking for about 10 minutes, arrange the seafood on top:
  
• Place the fish pieces evenly around the pan
• Add the squid rings
• Position the shrimp/prawns decoratively
• Nestle the clams and mussels into the rice, hinge-side down so they can open upward
• Continue cooking for another 10-15 minutes until:
• The rice is tender but still has a slight bite
• Most of the liquid has been absorbed
• The seafood is cooked through (mussels and clams should be open)

Develop the Socarrat

• In the last few minutes of cooking, increase the heat slightly to medium-high.
• Listen for a gentle crackling sound, indicating the socarrat is forming.
• Be vigilant to prevent burning—you want a crisp, caramelized layer, not a burnt one.
  
• Once you detect a toasted aroma and hear the crackling, remove from heat.

Rest and Garnish

• Cover the paella with a clean kitchen towel or aluminum foil.
• Let it rest for 5-10 minutes before serving.
• Garnish with lemon wedges, chopped parsley, and roasted red pepper strips.
• Bring the entire pan to the table for a dramatic presentation!
  

Expert Insight: Traditional Spanish cooks judge the doneness of paella by smell and sound rather than by appearance or timing. Trust your senses!