Soak saffron threads in 2 tablespoons of warm seafood stock for 15 minutes to bloom color and flavor.
1 teaspoon saffron threads, 5 cups seafood stock
Heat ¼ cup olive oil in a wide shallow pan over medium heat. Sauté diced onion for 4 minutes until soft. Add minced garlic and cook 1 minute until fragrant but not browned.
0.25 cup olive oil, 1 medium onion, 4 cloves garlic
Stir in grated tomato and smoked paprika. Cook for 3 minutes until tomato breaks down.
1 large tomato, 2 teaspoons smoked paprika
Add 2 cups short-grain rice to the pan and toast for 2 minutes, stirring constantly until grains are slightly translucent at edges.
2 cups short-grain rice
Pour in 5 cups hot seafood stock and soaked saffron mixture. Spread rice evenly in the pan and simmer uncovered for 20 minutes without stirring.
5 cups seafood stock, 1 teaspoon saffron threads
Arrange shrimp and mussels on top of the rice. Add optional green peas. Cook for 10 minutes until seafood is opaque and shells open.
12-16 pieces shrimp, 12-16 pieces mussels, 1 cup green peas
Raise heat to medium-high for the final 2-3 minutes to create a crispy socarrat layer on the bottom of the pan. Remove from heat and let rest for 5 minutes before serving with lemon wedges.
lemon wedges
