Paella Valenciana

Step 1

Cut the onion lengthwise from root tip to root tip, then slice crosswise into half-rings about 1/4 inch thick, about the width of a pencil eraser.

Step 2

Remove the stem and white ribs from inside the bell pepper, then slice the pepper lengthwise into 1/4-inch-wide strips.

Step 3

Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 4

Pour the stock into a small pot, add the saffron threads, and place the pot on medium heat until steaming gently, about 5 minutes; keep it warm.

Step 5

Place a 14-inch paella pan or large shallow skillet on medium-high heat and pour in the olive oil; wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the onion slices and bell pepper strips to the hot oil and stir constantly with a wooden spoon until the onion turns translucent and the pepper softens, about 4 minutes.

Step 7

Add the minced garlic and stir constantly for 30 seconds until the pan smells strongly of garlic — do not let it brown.

Step 8

Pour the rice into the pan and stir constantly with the wooden spoon for 2 minutes until the grains are coated with oil and look slightly opaque.

Step 9

Pour the warm saffron stock into the pan and stir once; do not stir again after this point, as the rice needs to develop the crispy bottom layer called socarrat.

Step 10

Reduce the heat to medium and let the rice simmer undisturbed for 18 minutes; the liquid will gradually disappear and you will hear a gentle sizzle.

Step 11

Scatter the shrimp and fish chunks evenly over the rice surface in a single layer, pushing them down gently so they sit partially in the rice.

Step 12

Continue cooking over medium heat without stirring for 8 minutes until the shrimp turns opaque pink, the fish flakes when pressed with a fork, and the rice grains are tender.

Step 13

Increase the heat to medium-high for 30 seconds to 1 minute to hear a gentle crackling sound from the pan bottom — this is the desirable crispy rice layer (socarrat).

Step 14

Remove the pan from the heat and let it rest undisturbed for 3 minutes; this allows the rice to firm up slightly.