• 15 inch paella pan, or a wide shallow pan
• Food processor or blender

Prepare the Rouille:

• Place the saffron threads in a small bowl with 1 tsp hot water and let steep for 5 minutes.
• In a food processor or blender, combine the garlic, roasted red bell pepper, egg yolk, lemon juice and saffron with its soaking liquid.
• Blend until smooth
• With the machine running on low speed, slowly drizzle in the olive oil until fully emulsified and thick.
• Season with Kosher salt and black pepper to taste.
• Refrigerate until ready to serve.

Prepare the Stock:

• Gently warm the seafood stock in a saucepan over low heat.
• Add the saffron threads steeped in hot water to the stock
• Keep warm

Prepare the Sofrito:

• Heat the paella pan over medium-high heat.
• Add the olive oil to a shimmer
• Add the diced onion and pepper, cook until softened, about 5-7 minutes.
• Add the minced garlic and cook another minute until fragrant.
• Add the tomatoes and paprika, cook stirring occasionally for 5-7 minutes. Allowing the mixture to thicken slightly.
• Add the rice, stirring to ensure it's well coated in the sofrito, lightly sautéing the rice.
• Deglaze the pan with the white wine, cook until it has almost evaporated, 2-3 minutes.
• Add the warm, saffron infused stock to the pan. Stirring gently to distribute the rice evenly across the pan. Bring to a simmer. Do not stir the rice after this point.
• Reduce the heat to medium-low. let the paella simmer uncovered for 15-20 minutes, or until the liquid is mostly absorbed and the rice is almost al dente.
• Arrange the shrimp, mussels, clams, squid and white fish pieces evenly over the rice. Gently pressing the seafood into the rice.
• Sprinkle frozen peas over the top.
• Cover the pan tightly with a lid or foil.
• Continue cooking another 8-10 minutes, or until the shrimp are pink and opaque, the mussels and clams have opened (discard any that do not open) and the rice is tender.
• If the paella seems dry, add a tablespoon or tow of hot water or stock. Avoid adding too much liquid at this stage.
• Remove the paella from the heat and let rest, covered, for 5 minutes.

Serving:

• Warm your serving bowls.
• Spoon in the paella, making sure each serving gets a mix of shrimp, mussels, clams, squid, fish and socarrat, the desirable crispy rice bottom.
• Garnish with fresh chopped parsley, chives and lemon wedges.
• Serve with crusty bread and the rouille on the side.
• Or, for a more traditional approach. Slice the baguette, toast it lightly and spoon a little rouille onto each slice and serve alongside the paella.