Step 1

In a large saucepan, heat the broth to a low simmer and add the saffron threads. Allow to sit for 15 minutes. Add the salt until dissolved. Keep warm.

Step 2

Heat 1 tablespoon of the olive oil in a large skillet or paella pan over medium heat. Add the bell pepper and onion, sauteing for 4-5 minutes or until they start to soften. Add the garlic, sauteing for another 1 minutes.

Step 3

Add the remaining 2 tablespoons of olive to the pan along with the rice. Turn rice to coat and lightly brown.

Step 4

Add the white wine, cooking until absorbed and mixture is dry again. Add the tomatoes, peas and paprika. Using the back of your spoon, spread out the rice mixture to a uniform, thin layer. Pour the broth over top of the rice, trying to keep it in a smooth layer.

Step 5

Cover, use aluminum foil if you don't have a cover, and cook over medium heat for 15 minutes without stirring, or until the rice has absorbed at least half of the broth. If the mixture looks dry at this stage, add an addition 1/2 cup of hot water. Do not stir.

Step 6

Arrange the seafood over the rice, slightly pushing it down into the mixture. Place hinged shells with the hinge side up so the juices are released into the rice when cooked.

Step 7

Cover and cook for an additional 6-10 minutes over medium heat. remove from heat, still covered and rest for 5 minutes, still resisting the urge to stir.

Step 8

If any shells did not open, discard them. When checked with a spatula, the bottom of the rice should have browned and caramelized to a crust, the socarrat.

Step 9

Top with parsley and serve with lemon wedges.

Step 10

If you've tried this recipe, come back and let us know how it was in the comments or star ratings.