First, wash and chop the vegetables for the sofrito, starting with the onion and garlic, followed by the peppers, and finishing with the tomatoes. Sauté them with a little oil, season with salt and pepper, and when everything is well softened, add the wine. Keep it on the heat until it reduces.

Once the sofrito is ready, add the rice and stir it around. Then add the water or seafood stock and taste to see if it needs more salt and pepper. Note: the liquid should always be double the amount of rice you use.

Now add the food coloring or saffron and let it cook over medium heat.

It will take about 20 minutes to be ready, so after it has been boiling for 10 minutes, it's time to add the seafood so it cooks along with the rice.

After 20 minutes, taste to see if the rice is tender.

Once it's ready, just plate it and enjoy.

When it's ready, let it rest off the heat, covered with a kitchen towel for at least another 10 minutes.