Traditional seafood and vegetable paella

• 350 ml Bomba or Arborio rice
• 710 ml seafood stock, warm
• 2 ml saffron threads
• 8 large shrimp, peeled and deveined
• 8 mussels, scrubbed and debearded
• 120 ml frozen peas
• 240 ml flat green beans, cut into 1-inch pieces
• 120 ml tomato purée
• 2 cloves garlic, minced
• 5 ml smoked paprika
• 45 ml extra virgin olive oil
• Salt to taste
• 1 lemon, cut into wedges for garnish

1. In a small bowl, crush the saffron threads and soak them in 2 tablespoons of warm stock.
2. Heat the olive oil in a paella pan or large wide skillet over medium-high heat. Sauté the green beans for 3-4 minutes until softened.
3. Add the minced garlic and smoked paprika, stirring for 30 seconds until fragrant. Pour in the tomato purée and cook for another 2 minutes to reduce slightly.
4. Pour in the rice and stir to coat it thoroughly with the oil and tomato base.
5. Add the saffron liquid and the remaining seafood stock. Season with salt. Stir once to distribute the rice evenly and then do not stir again.
6. Simmer on medium-low heat for about 10 minutes. Arrange the shrimp, mussels, and peas on top of the rice. Continue cooking until the shrimp are opaque and the mussels open; discard any mussels that remain closed.
7. Continue cooking for another 8-10 minutes until the liquid is absorbed and the rice is tender. If you hear a slight crackling sound, that is the 'socarrat' (caramelized crust) forming on the bottom.
8. Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before serving.

Serve directly from the paella pan in the center of the table. Garnish with fresh lemon wedges and pair with a crisp white wine like Albariño or a chilled rosé.