|2 tbsp olive oil|
|1/2 cup onion (finely chopped)|
|1 medium green bell pepper (seeds and membranes removed, diced)|
|1 small red bell pepper (seeds and membranes removed, diced)|
|3 cloves garlic (minced)|
|1 1/2 cup Spanish bomba rice (a special strain of short-grain rice grown in Spain that absorbs 30% more liquid than other rice yet remains nice and firm)|
|1/4 cup white wine|
|3/4 cup fresh or frozen peas|
|34 oz Aneto Seafood Paella Cooking Base|
|3/4 tsp smoked paprika|
|3/4 tsp salt|
|10 large shrimp|
|10 mussels (scrubbed)|
|10 littleneck clams (scrubbed)|
|1/3 cup grilled piquillo peppers (cut into thin strips)|
|lemon (wedges, for serving)|
Heat the oil in a pan (I'm using a 38 cm paella pan) and cook the onions until soft and translucent, 3-4 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for a minute.
Add the rice and stir it around until the rice grains are covered in oil. (This accomplishes three things: 1) It helps prevent the rice from releasing too much starch while cooking, 2) it helps prevent the rice from sticking together, and 3) it helps improve the texture of the rice by preventing it from becoming mushy.) Add the white wine and bring it to a boil for one minute.
Add the peas and smoked paprika and stir to combine. Spread the rice mixture out on the bottom of the pan so that it's evenly distributed. Pour in the Aneto Seafood Paella Cooking Base.
Simmer the paella over medium-low heat until half of the liquid is absorbed.
Position the seafood the way you want it to appear in the final dish. Add the piquillo peppers
Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.
Remove from the heat and tent the pan with some aluminum foil for about 10 minutes. Remove the foil and serve immediately garnished with some fresh parsley and lemon wedges.