Spanish Seafood Paella

Instructions

1. Prepare the paella pan
   Heat olive oil in a 15-inch paella pan or large shallow skillet over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
2. Build the flavor base
   Add the diced red bell pepper and cook for 3-4 minutes until slightly softened. Stir in the smoked paprika and saffron with its soaking liquid. Cook for 30 seconds to release the aromas.
3. Add rice and liquids
   Add the rice to the pan and stir for 1-2 minutes to coat with oil and spices. Pour in the white wine and let it reduce by half, about 2 minutes. Add the warm seafood stock, stir once to distribute ingredients evenly, then do not stir again (this is traditional for authentic paella).
4. Begin cooking the rice
   Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for about 10 minutes, rotating the pan occasionally for even cooking.
5. Add the seafood
   When the rice has absorbed about half the liquid but is still very wet, arrange the fish pieces, calamari rings, and shrimp on top of the rice. After 5 minutes, add the mussels, hinge side down. Continue cooking without stirring.
6. Finish cooking
   Sprinkle frozen peas over the top. Continue to simmer until all the liquid is absorbed, the rice is tender but still has a slight bite, and the seafood is cooked through, about 10 more minutes. In the last few minutes, increase the heat slightly to create a crispy bottom layer called 'socarrat'.
7. Rest and serve
   Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with lemon wedges and chopped fresh parsley before serving directly from the pan at the table.