Clean and prep the seafood (remove shells from shrimp, clean mussels, slice squid into rings).

Heat the broth in a saucepan and add the saffron threads to infuse the broth with flavor and color.

In a large paella pan or wide skillet, heat olive oil over medium heat.

Add chopped onion and sauté until translucent.

Stir in minced garlic and diced red bell pepper. Cook for a few minutes until softened.

Add diced tomato and smoked paprika. Cook until the tomato breaks down and releases its juices.

Add Rice and Broth:

Add the paella rice to the pan and stir to coat the grains with the vegetable mixture.

Pour in the hot saffron-infused broth. Season with salt and pepper to taste.

Spread the rice evenly in the pan and do not stir from this point onward to allow a socarrat (crispy bottom layer) to form.

Arrange the mixed seafood and green peas evenly over the rice in the pan.

Press the seafood slightly into the rice but do not stir.

Bring the broth to a simmer, then reduce the heat to low. Cook uncovered for about 15-20 minutes or until the rice is cooked and most of the liquid is absorbed.

If needed, you can cover the pan with foil during the last few minutes of cooking to steam the seafood until done.

Preparation: 20 minutes (including ingredient prep)

Cooking: 30-40 minutes (approx.)