COOK OR CREATE
2 tbs olive oil
1/2 cup finely chopped onion
1 medium green capsicum, diced
1 small red capsicum, diced
3 cloves garlic minced
1 1/2 cup Spanish bomba rice (a special strain of short-grain rice grown in Spain that absorbs 30% more liquid than other rice yet remains nice and firm (if you can't find bomba, use the next best thing, arborio rice)
1/4 cup white wine
3/4 cup fresh or frozen peas
1 litre of vegetable or chicken stock
3/4 tsp smoked paprika
3/4 tsp salt
10 large shrimp
10 mussels scrubbed
10 littleneck clams scrubbed
Chopped parsley and lemon wedges for serving
Heat the oil in a pan and cook the onions until soft and translucent, 3-4 minutes. Add the capsicums and cook for another 3 minutes. Add the garlic and cook for a minute.
Add the rice and stir it around until the rice grains are covered in oil.
Add the white wine and bring it to a boil for one minute.
Add the peas and smoked paprika and stir to combine. Spread the rice mixture out on the bottom of the pan so that it's evenly distributed. Pour in the stock.
Simmer the paella over medium-low heat until half of the liquid is absorbed.
Position the seafood the way you want it to appear in the final dish.
Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.
Remove from the heat and tent the pan with some aluminum foil for about 10 minutes. Remove the foil and serve immediately garnished with some fresh parsley and lemon wedges.