Heat a paella pan with a little olive oil and add the chopped onion. Sauté briefly, then add the bell peppers and cook until everything is softened.

Once the vegetables are soft, add the frozen seafood mix and cook everything together for 2 to 3 minutes. Add salt. Pour in the water and bring the paella to a boil. Once boiling, reduce the heat to medium and simmer for 30 minutes to make the broth. Add the food coloring halfway through cooking.

Once the broth is ready, add the rice and spread it evenly across the pan. Cook over high heat for 9 minutes, then reduce the heat to medium and cook for another 7 minutes. If you want a crispy bottom (socarrat), turn the heat to high for 1 minute to toast the bottom. Turn off the heat, cover the pan with aluminum foil or a clean towel, and let it rest for 5 minutes. Ready to enjoy!