Instructions:
- Prep the Saffron: Steep the saffron threads in 1/2 cup of the hot stock and set aside.
- Brown the Protein (If using Chicken): Heat olive oil in the paella pan over medium-high heat. Brown the chicken pieces aggressively on all sides. Remove chicken and set aside, leaving oil behind.
- Build the Sofrito: Reduce heat slightly. Sauté onions and peppers until softened (about 7 minutes). Add garlic and cook for 1 minute until fragrant. Stir in diced tomatoes and paprika; cook until the mixture darkens slightly and thickens (about 5 minutes).
- Toast the Rice: Return the chicken to the pan. Add the rice and stir constantly for 2 minutes to coat every grain thoroughly in the sofrito and oil.
- Add Liquid & Simmer: Pour in the saffron-infused stock (and its threads) plus the remaining hot stock. Stir once to distribute the rice evenly across the pan. Taste the broth and adjust salt.
- The No-Stir Phase: Bring rapidly to a boil, then immediately reduce heat to medium-low so it maintains a steady, gentle simmer. Do not stir the rice from this point onward. Cook for 15 minutes.
- Incorporate Seafood: Gently nestle the raw shrimp and any opened mussels/clams into the top layer of the rice. Sprinkle peas (if using) over the top.
- Final Cook & Socarrat: Continue cooking for another 10–12 minutes, until the liquid is mostly absorbed. For the last 2 minutes, increase the heat slightly to medium-high to encourage the socarrat. Listen for a light crackling sound.
- Rest: Remove from heat immediately. Cover the entire pan tightly with a clean tea towel or aluminum foil and let it rest for 10 minutes.
- Serve: Garnish with fresh parsley and serve directly from the pan with lemon wedges.