1/2 onion, grated on the largest holes of a box grater
2 garlic cloves, peeled
1/2 tomato, halved and grated on a box grater (discard the skin)
1/2 pinch of pimenton
1/2 cups medium grain rice
1 lemons, cut in wedges
1) In a medium saucepan, bring 4 1/2 cups of salted water to a boil. Add the Siblou Seafood Cocktail and mussel juice cover them and simmer for about 10 minutes.
2) Strain the broth, and return it to the saucepan.
3) Toast the saffron gently in a dry skillet or toaster oven (just until aromatic, for 1 to 2 minutes; without letting them burn).
4) Crumble the threads in a mortar or between your fingers, and add to the broth. Taste for salt; it should be well-seasoned. Let sit off the heat.
5) In a 40 cm paella pan, heat the oil just until it's hot. Reduce the heat to medium and sauté the onion and garlic until the onion softens (for about 5 minutes).
6) Add the tomato and pimenton, season with salt, and cook while stirring often, until the mixture has darkened to a deep burgundy and is thick like a compote (for 15 to 20 minutes). If it starts to stick to the pan or burn, add a little water.
7) Bring the broth back to a simmer. Add the rice to the pan with the sofrito, and cook for 1 to 2 minutes.
8) Raise the heat to medium-high. Pour in 4 1/2 cups of the broth (reserve the rest) and stir or shake the pan to evenly distribute the rice.
9) Simmer vigorously, moving the pan over one and two burners to distribute the heat and to cook the rice as evenly as possible. When the rice is at the same level as the liquid, after 8 to 10 minutes, reduce the heat to medium low. .
10) Continue to simmer more gently, rotating the pan as necessary, until the liquid has been absorbed. Arrange the Siblou Seafood Cocktail in the pan, and add any juices to the rice.
11) Arrange the Siblou Mussels (natural taste) in the pan, submerging them as much as possible below the level of the liquid. From this point on, do not stir the rice.
12) Increase the heat to medium-high and, rotating the pan, cook for about 2 minutes until the bottom layer of rice starts to caramelize, creating the socarrat.
13) Remove the pan from the heat. Cover loosely with foil or a clean kitchen towel and let the paella rest for 5 minutes to even the cooking and let the flavors meld.
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