Great-Aunt Sylvia's Saffron And Seafood Paella

Instructions

1. Bloom the Saffron Threads: In a small bowl, combine saffron threads with 1/4 cup of warm fish broth. Let steep for 20 minutes.
2. Prepare the Sofrito: In a large paella pan or wide skillet, heat 2 tablespoons of olive oil over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and Red Bell Pepper and cook for another 3 minutes. Stir in grated Tomato and cook until the mixture thickens, about 5-7 minutes.
3. Toast the Rice: Add Paella Rice to the pan and stir to coat with the sofrito. Cook for 2-3 minutes, toasting the rice slightly.
4. Deglaze and Simmer: Pour in Dry White Wine and cook until absorbed. Add Smoked Paprika, Salt, and Black Pepper. Pour in the remaining Fish Broth and the saffron-infused broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Add Seafood: Arrange Shrimp, Mussels, Clams, and Calamari evenly over the rice. Cover and continue to simmer for another 10-15 minutes, or until the seafood is cooked through and the rice is tender and has absorbed most of the liquid. Do not stir the paella during this time.
6. Rest and Serve: Remove from heat and let the paella rest, covered, for 5-10 minutes. Garnish with chopped Parsley and serve with Lemon wedges.