Heat olive oil in a large pot over medium-high heat.

Add the shrimp shells and heads, cooking for 2–3 minutes until fragrant and lightly browned.

Stir in the fish bones and cook for another few minutes.

Add the onion, carrots, and garlic, coating everything in the flavorful oil.

Place the tomatoes cut-side down and cook until lightly caramelized.

Add the bay leaf, parsley stems, peppercorns, and any remaining seafood trimmings.

Cover with water and bring to a gentle simmer.

Skim away any foam that rises to the surface.

Reduce the heat and simmer gently for about 45 minutes.

Strain the stock and keep it warm.

Crush the saffron threads between your fingers.

Add a few tablespoons of the hot seafood stock.

Allow the saffron to steep while preparing the remaining ingredients.

Cut the green beans into bite-sized pieces.

Slice the red pepper into strips.

Grate the fresh tomato into a bowl until it becomes a smooth tomato pulp.

Have the cooked lima beans ready.

Heat a large paella pan over medium-high heat.

Add olive oil.

Cook the green beans and red pepper for 4–5 minutes until blistered and lightly charred.

Add the garlic and cook for about 30 seconds until fragrant.

Stir in the grated tomato.

Cook slowly for around 10 minutes until the mixture becomes thick, rich, and jam-like.

This flavorful base is known as the sofrito.

Add the bomba rice.

Stir well so every grain is coated with the sofrito.

Do not rinse the rice beforehand, as the natural starch helps create the signature texture.

Combine the bloomed saffron with the warm seafood stock.

Pour the stock into the pan.

Season lightly with salt.

Spread the rice into an even layer.

From this point onward, avoid stirring the rice.

Simmer for about 10 minutes, rotating the pan occasionally for even cooking.

Scatter the cooked lima beans over the top.

Reduce the heat to low and continue cooking for another 25–30 minutes.

Nestle the shrimp, mussels, clams, and calamari partially into the rice.

Allow the seafood to steam until the shellfish open and the shrimp are fully cooked.

Their natural juices will enrich the rice with incredible flavor.

Increase the heat to medium-high for 1–2 minutes.

Listen for a gentle crackling sound and watch for a toasted aroma.

This creates the prized crispy rice crust known as socarrat.

Remove the pan from the heat.

Allow the paella to rest for 5–10 minutes before serving.

Sprinkle chopped parsley over the finished paella.

Serve with generous squeezes of fresh lemon.

Dig deep with your spoon to enjoy both the tender saffron rice and the crispy socarrat from the bottom of the pan.