Classic Seafood Paella

Preparation and Cooking

1. 1In a large, wide paella pan, spread the sofrito evenly and heat over medium heat.
2. 2Add the rice, stirring briefly to coat each grain in the sofrito, then spread into an even layer.
3. 3Pour in the warm chicken stock infused with saffron threads, ensuring all rice is submerged.
4. 4Arrange the shell-on shrimp and mussels in a ring pattern atop the rice. Tuck roasted red pepper strips and green peas into the gaps.
5. 5Tuck lemon wedges around the edges of the pan.
6. 6Simmer undisturbed for 20 minutes until the liquid is absorbed, shrimp turn pink, mussels open, and a socarrat crust forms at the bottom.
7. 7Remove from heat, garnish with fresh parsley, and serve immediately.