1. Prepare the Saffron

Begin by preparing the saffron. If you’re using saffron threads, place them in a small bowl with about 2 tablespoons of warm water. Let the saffron steep while you prepare the other ingredients. The saffron will release its golden color and distinctive flavor into the water, which will infuse the rice with a vibrant hue and deep flavor.

2. Sauté the Vegetables

In a large paella pan (or any wide, shallow skillet if you don’t have a paella pan), heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn. The vegetables form the flavor base for the paella, so cook them gently until they release their natural sweetness.

3. Add the Rice and Spices

Once the vegetables are softened, add the rice to the pan. Stir the rice for 1-2 minutes to toast it slightly. This helps the rice absorb the flavors of the broth and spices more effectively.

Next, stir in the paprika, turmeric (if using), and saffron-infused water. The saffron adds a distinctive flavor and a beautiful golden color to the dish. Season with salt and pepper to taste. Keep stirring for another minute to make sure the rice is evenly coated in the spices and saffron.

4. Add the Liquids

Pour in the seafood broth and white wine (if using). Stir the ingredients together and bring the liquid to a simmer. Reduce the heat to low, cover the pan, and let the rice cook for about 15 minutes without stirring. This is when the rice absorbs the liquid and begins to cook through. If you notice the liquid is drying up too quickly before the rice is fully cooked, you can add a little more broth or water to keep it moist.

5. Add the Seafood

After about 15 minutes, it’s time to add the seafood. Scatter the shrimp, mussels, squid, and peas over the rice. Push them gently into the rice so they’re partially submerged in the cooking liquid. Avoid stirring the rice at this point—paella traditionally has a crispy bottom layer of rice called “socarrat,” and stirring can prevent this delicious crust from forming.

Cover the pan again and cook for another 10-15 minutes, or until the seafood is fully cooked. The shrimp should turn pink and opaque, the mussels should have opened up, and the squid should be tender. If any mussels or clams remain closed, discard them, as this indicates they weren’t fresh when added.

6. Allow the Paella to Rest

Once the seafood is cooked through, remove the pan from heat and let the paella rest for 5-10 minutes. This resting time allows the flavors to settle, and the rice finishes cooking. During this time, the rice also absorbs any remaining liquid.

7. Garnish and Serve

Before serving, garnish the paella with chopped parsley and lemon wedges. The fresh parsley adds a touch of brightness, while the lemon wedges allow your guests to squeeze fresh lemon juice over the dish, enhancing the flavors even further.

Serve the paella directly from the pan, or transfer it to a large platter for family-style dining. Paella is best enjoyed with a glass of white wine or a cold beer.