Classic Seafood Paella

1. 1

   Warm some olive oil in a paella pan over medium heat. Lightly brown the squid, shrimp, and cod filet just until fully cooked, then transfer them to a plate and reserve.

2. 2

   Toss the onion and red bell pepper into the same pan, cooking them until they soften and turn translucent. Mix in the garlic and grated tomato, letting everything reduce until it becomes a dark, thick sofrito.

3. 3

   Incorporate the smoked paprika, saffron, and bomba rice, then mix for 1 minute so the grains are fully coated.

4. 4

   Pour the seafood broth and water into the pan, stirring lightly so the rice is spread out in an even layer. Bring the mixture to a boil, then lower the flame to maintain a gentle simmer. Allow it to cook without stirring for around 15 minutes, or until nearly all liquid is gone.

5. 5

   Position the cooked squid, shrimp, cod filet, and raw mussels over the rice bed. Put a lid on and cook for 5 to 8 minutes more, until the shells open, the grains are soft, and a toasted crust (socarrat) forms at the bottom.

6. 6

   Take the pan off the burner, drape a clean kitchen towel over it, and let the dish sit for 5 minutes prior to serving.

Recipe by @yellowpankitchen on TikTok. See the original for their notes and tips.