- Build the flavor:
Add rice and stir to coat with the sofrito
Add smoked paprika, saffron with its soaking water, salt, and pepper.
Pour in the hot seafood stock. Gently stir to distribute rice evenly.
- Cook the paella:
Bring to a gentle boil, then reduce heat to medium-low.
Simmer uncovered for 15 minutes (do not stir after this point — stirring makes it creamy, but paella should stay separate and form the socarrat, the crispy rice layer at the bottom).
- Add seafood:
Arrange shrimp, squid, mussels, clams, and fish on top of the rice.
Continue cooking for 10 minutes, until seafood is cooked through and shells have opened.
