There are two ways to make this dish: with seafood or with meat like chicken, rabbit, or pork ribs. Here’s how to do both.

First, soak the clams in ice water with a handful of salt for 30 minutes to 1 hour. After soaking, scrub them together under running water to clean them. Clean the mussels and remove their beards.

Wash all the seafood. Trim the legs and antennae from the shrimp, scampi, or mantis shrimp. Ask your fishmonger to clean the cuttlefish and save the ink if possible. Finish cleaning it at home under running water and cut it into pieces. Slice the squid into rings.

Wash the bell pepper and cut it into strips, removing the inner ribs.

To start:

If you’re not cooking it right away, turn off the heat. While making the sofrito, heat water or fish stock if making seafood paella (I usually use water because the cuttlefish ink acts as stock). If adding vegetables like green beans, boil them in the water; add peas directly to the pan during the sofrito.

Once the rice is sautéed, pour in the boiling water with the vegetables until just covered. Adjust salt. Cook for 15 to 17 minutes (no more), with the first 5 minutes on high heat, then lower the heat. Stir from the bottom with a wooden spatula to prevent sticking.

With 2 minutes left, taste a little to check for salt or if the rice is still hard. When it’s almost done, turn the heat to high for a few seconds to create a crispy bottom (socarrat). Then turn off the heat and cover with a clean towel while you set the table. Let it rest off the heat and covered. If there’s still broth, don’t let it rest or the rice will overcook.

*For mixed paella:** Fry the bell pepper first and set aside. Then fry the meat (chicken, rabbit, pork ribs, etc.), seasoning with salt and pepper, without removing it from the pan. Fry the shrimp and set aside. Add the minced garlic, ñora or choricero pepper paste, grated tomato, and your choice of vegetables (some green beans, a chopped artichoke, some peas, or asparagus). Add enough water to cover and cook until reduced to a sauce. Add the rice and sauté, then pour in boiling water to cover. Cook on high for 5 minutes, then on low for a total of about 17 minutes. With 5 minutes left, add the shrimp and bell pepper on top. Taste and, if it’s to your liking, turn the heat to high for 2 minutes to get a crispy bottom (socarrat) if you like. I love it!