I have made Spanish paella many times before, and even wrote a very detailed blog post about it.However, this dish is somewhat complicated to make; there are many ingredients and precautions to consider, so I made a video today for a more.The ingredients include 200g of paella-specific short-grain rice,squid

and clams5, 4 large shrimp, 200g of mussels, 50g of Spanish chorizo sausage, half a red bell pepper, two small tomatoes, one large onion, two garlic cloves,100g，green peas1 small bunch,smokedred pepperpowder 1 teaspoon, saffron a pinch, 150ml of white wine,450ml of seafood broth(or chicken broth), a handful of fresh parsley,lemonone,olive oil2 tablespoons, freshly ground black pepper and salt to taste.The steps are as follows:1. Crush the garlic into a paste,onionand red bell pepper should be washed and cut into small cubes, tomatoes peeled and diced, parsley washed and chopped, set aside.2. Mussels have their strings removed and cleaned thoroughly; squid has its innards and bones removed, the red outer layer is peeled off and cut into rings; clams are washed clean; large shrimp have their shells removed and their back veins taken out; all prepared seafood should be drained before use.

3. Spanish chorizo is sliced for later use.

4. The broth can be heated in a separate small pot until hot but not boiling, set aside.5.A large non-stick pan

is heated with some olive oil; sauté the onion over medium heat for 2-3 minutes until transparent, then add the garlic paste and stir briefly.

6. Add tomatoes, bell pepper, and parsley pieces (set aside some to garnish) and cook for about 2 minutes until the tomatoes start releasing their juice and the peppers are slightly softened.

7. Add smoked red pepper powder, rice, and saffron; continue to stir for another 2 minutes, then add

wine.8. Add the sliced chorizo

9. Let the wine evaporate before pouring in the broth,

the surface of the liquidshould completely cover the rice; season with salt and black pepper to taste.

10. Reduce heat to low and simmer for 15-20 minutes, without stirring.

11. Once most of the moisture has evaporated, arrange all seafood evenly on top of the rice, pressing them half-buried in the dish.12. Sprinkle green peas over the top uniformly, continue to cook for another 10-15 minutes; turn the seafood 1-2 times to ensure even cooking until it is fully cooked.13. Turn off heat and sprinkle with parsley pieces, garnish with lemon slices before serving.

Tips:

1. Ensure all seafood is of similar size; if shrimp and clams are very large, cut them in half for uniform cooking.

2. Wait until the alcohol from the wine has evaporated before adding the broth.

3. Add the broth in one go; however, depending on the rice's absorption capacity, you may want to keep some back for adjustment later.

4. A general ratio is that the volume of all liquids should be three times the amount of rice; consider the wine and the juice from the seafood when calculating this.

5. Season with salt after adding the broth because you won't be able to stir it again.

6. While cooking the rice, periodically move and swirl the pan to ensure even heat distribution.

7. After adding the seafood, increase the heat slightly; similarly, stir occasionally or cover with a lid if needed for more even cooking.8. The final dish should have as little liquid as possible; achieving a layer of crust is ideal.9.

A rough ratio is that the volume of all liquids should be 3 times that of the rice, including wine.

After adding the stock, add sufficient salt because you won't be able to stir after this point.

While cooking,rice must be stirred occasionally in the pot to ensure even heating.Add seafood and slightly increase the heat if needed, stirring or covering with a lid if worry about uneven cooking.

Try to reduce the sauce as much as possible until there is minimal liquid left, ideally forming a crust on the bottom of the pan.

The final product should be as dry as possible with no sauce, and a layer of crispy bottom in the pan is ideal.