Sauté Vegetables: In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the onion, garlic, red bell pepper, and chilli peppers. Cook until the onion is translucent, about 5 minutes.
Add Rice: Stir in the rice, ensuring it gets well-coated in the oil and vegetable mix.
Liquid and Spices: Pour in the white wine, letting it simmer and reduce by half. Then, add the warmed stock and saffron (with its soaking water). Sprinkle in the smoked paprika, salt, and pepper. Gently stir to ensure even distribution of ingredients.
Cook Rice: Allow the mixture to simmer for about 15-20 minutes. Do not stir too frequently as you want the rice to develop a slight crust at the bottom (known as "socarrat").
Add Seafood: Distribute the shrimp, mussels, clams, calamari, and lobster/crab meat (if using) evenly over the rice. Press them slightly into the rice. Cover the pan with foil or a large lid.
Final Cook: Let the paella cook for an additional 10-15 minutes or until the seafood is fully cooked (shrimp should turn pink, and mussels and clams should open). Discard any mussels or clams that do not open.
Peas and Rest: Scatter the green peas over the top in the last 5 minutes of cooking. Once done, remove from heat and let the paella rest for a few minutes.
Serve: Garnish with fresh parsley and serve with lemon wedges.
Enjoy your spicy seafood paella with a refreshing white wine or sangria!
