Prepare ingredients: finely chop the Garlic, dice the Red Bell Pepper, grate or finely chop the Tomatoes, thinly slice the Squid into rings if whole, peel and devein the Shrimp if needed, scrub the Mussels and Clams and discard any that remain open, and chop the Flat-Leaf Parsley; halve the Lemons.
Warm a wide paella pan or large skillet over medium heat and add a generous drizzle of Extra-Virgin Olive Oil.
Add the chopped Garlic and diced Red Bell Pepper and sauté until softened, then stir in the Pimentón Dulce for a few seconds to bloom its flavor and add the Tomatoes; cook until the mixture reduces to a loose, flavorful sofrito.
Push the sofrito to the side and add the Bomba Rice to the pan, stirring to coat each grain in the tomato mixture and to toast the rice lightly for 1–2 minutes.
Warm the Fish Stock in a saucepan and add the Saffron Threads to steep; when fragrant, ladle the hot stock into the rice so the liquid just covers the grains (use about three times the volume of rice), and season with Sea Salt to taste.
Spread the rice evenly and then arrange the Clams and Mussels hinge‑side down across the pan; nestle the Squid rings and Shrimp on top so they cook in the steam. Do not stir after adding the stock — let the rice cook undisturbed so it can absorb the liquid and form a socarrat.
Simmer gently for 12–18 minutes until the rice is tender and most of the liquid is absorbed; if the surface is still too wet, increase heat in the last 2–3 minutes to encourage the bottom to crisp. Discard any shellfish that have not opened.
Remove the pan from the heat, cover loosely with a clean towel or lid, and rest for 5 minutes so the flavors settle.
Finish by scattering the chopped Flat-Leaf Parsley over the top and serving with wedges of Lemons to squeeze over each portion. Taste and adjust with more Sea Salt or lemon as desired.
