Prepare the Homemade Seafood Stock
1. Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the shrimp heads and shells and sauté for 4–5 minutes, stirring occasionally, until fragrant and lightly toasted. Add the onion, celery, carrot, and garlic and cook for another 4–5 minutes. Stir in the tomato paste and cook for 1–2 minutes. Pour in the white wine and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pot. Add the water, bay leaves, peppercorns, parsley stems, and salt. Bring to a gentle boil, then reduce the heat and simmer uncovered for 30–40 minutes. Strain through a fine-mesh sieve, discarding the solids. Keep the stock warm until ready to use.
Infuse the Saffron
2. Add the saffron threads to ½ cup of the warm seafood stock or hot water and let steep for 10–15 minutes to release their color and flavor. Set aside.
Prepare the Seafood
3. Pat the shrimp and scallops dry with paper towels. Lightly season with salt and black pepper.
4. Heat 1 tablespoon olive oil in the 17-inch paella pan over medium-high heat. Sear the scallops for approximately 1–2 minutes per side, until lightly golden. Remove and set aside.
5. Add the shrimp to the same pan and sear for approximately 1 minute per side, just until lightly colored but not fully cooked. Remove and set aside. The seafood will finish cooking in the paella.
Prepare the Sofrito
6. Reduce the heat to medium and add ¼ cup olive oil to the paella pan. Add the diced onion and red bell peppers. Sauté for 5–7 minutes, stirring occasionally, until softened.
7. Add the minced garlic and cook for another 30–60 seconds, until fragrant.
8. Stir in the crushed tomatoes, smoked paprika, salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until the tomato mixture thickens and develops a rich, concentrated flavor.
Toast the Rice
9. Add the Bomba rice directly to the sofrito and stir gently for 1–2 minutes, coating the rice evenly with the tomato mixture and oil.
Add the Seafood Stock
10. Pour in approximately 7 cups of warm seafood stock, including the saffron-infused stock. Gently stir to distribute the rice evenly throughout the pan.
11. Bring the mixture to a gentle boil, then reduce to a steady simmer. From this point forward, avoid stirring the rice, allowing it to cook evenly and develop the traditional crispy bottom known as socarrat.
Cook the Paella
12. Simmer the rice uncovered for approximately 15–25 minutes. As the rice cooks, monitor the liquid level. If the rice begins drying out before becoming tender, add a little additional warm seafood stock around the edges of the pan.
Add the Mussels
14. When the rice is about 8–10 minutes away from being fully cooked, arrange the cleaned mussels evenly throughout the paella, pressing them gently into the rice with the hinge side down.
15. Continue cooking until the mussels open and the rice absorbs most of the liquid. Discard any mussels that remain closed after cooking.
Finish with Shrimp & Scallops
16. During the final 3–5 minutes of cooking, arrange the seared shrimp and scallops over the rice. Allow the seafood to finish cooking until the shrimp are opaque and the scallops are cooked through.
Develop the Socarrat
17. Once the rice is tender and most of the liquid has evaporated, increase the heat slightly for 30–60 seconds to encourage a crispy, caramelized layer of rice on the bottom of the pan. Listen for a gentle crackling sound, but be careful not to burn the rice.
Garnish with freshly chopped parsley and lemon wedges. Serve directly from the paella pan for a beautiful, family-style presentation.
