Classic Seafood Paella recipe with Perfect Socarrat - Petits Tresors

Ingredients

• 2 tablespoons extra virgin olive oil​
• 3 cloves garlic, minced​
• 1 red bell pepper, sliced into strips​
• 1 cup ripe tomatoes, grated or finely chopped​
• 1 teaspoon sweet paprika​
• A pinch of saffron threads, soaked in warm water​
• 1½ cups Calasparra rice
• 3½ cups seafood stock, kept warm/Hot
• ½ cup dry white wine​
• 8 large shrimp, peeled and deveined​
• 8 mussels, cleaned​
• 8 clams, scrubbed​
• ½ pound squid rings
• Sea Salt to taste​
• ground black pepper, to taste​
• Fresh parsley, chopped, for garnish​
• Lemon wedges, for serving