Seafood Paella

Heat olive oil in a wide paella pan. Sauté the chopped onion for 3-4 min until soft, add the garlic and diced bell pepper, and cook for another 3-4 min.

Add the grated tomato and cook over medium heat for 5-7 min, until the moisture evaporates and the sofrito thickens. Stir in the sweet paprika and mix for a few seconds so it doesn't burn.

Add the paella rice and cook for 2 min, so the grains are coated in oil and soak up the flavor of the sofrito.

Dissolve the saffron in the hot fish stock and pour it into the pan. Season with salt, spread the rice evenly across the bottom, and stop stirring.

Bring to a boil, reduce the heat to low, and cook for 10 min without stirring.

Arrange the mussels and shrimp on top of the rice; cook for another 8-10 min, until the mussels open, the shrimp turn pink, and the liquid is fully absorbed — a crispy crust (socarrat) will form on the bottom.

Remove from the heat, cover with a clean towel, and let rest for 5 min. Serve garnished with lemon wedges and a sprinkle of parsley.