Valencian Noblemen's Seafood Paella

1. Prepare Clams

Start by scrubbing and soaking the clams in salted water for about 30 minutes to remove any grit. Discard any clams that are broken or do not close when tapped. Steam the remaining clams until they open, then remove them from their shells and set aside.

2. Cook Onion and Garlic

In a 16- to 18-inch paella pan, heat the olive oil over medium heat and fry the chopped onion until it becomes soft. Add the garlic, stirring it in until fragrant.

3. Add Tomatoes

Mix in the tomatoes and a pinch of salt. Let this mixture cook down until the oil begins to sizzle, indicating the tomatoes have reduced and the flavors are concentrated.

4. Add Saffron and Squid

Stir in the saffron threads, the pulp of the ñora peppers (or sweet pimentón), and the sliced squid. Ensure the squid is evenly coated with the flavorful base you've created.

5. Add Rice

Add the rice, stirring gently to coat each grain with the sauce, which will help the rice absorb all the flavors during cooking.

6. Add Stock and Wine

Bring the fish stock and white wine to a boil in a separate saucepan. Once boiling, pour the liquid over the rice mixture in the paella pan. Add salt to taste, then give everything a good stir to combine before spreading the rice out evenly in the pan.

7. Cook Rice

Cook on high heat for about 3 minutes, then reduce the heat to low and let it simmer for an additional 10 minutes.

8. Add Shrimp and Clams

Place the peeled shrimp on top of the rice, pressing them slightly into the mixture. After 8 minutes, add the clams back to the pan, nestling them into the rice, and cook for another 3 minutes. The shrimp should turn pink, and the clams should be heated through.

9. Rest Paella

Remove the pan from the heat and cover it with foil. Allow the paella to rest for 5 to 10 minutes, which helps the flavors meld together and the rice to finish cooking.

10. Garnish and Serve

Just before serving, sprinkle the paella with chopped parsley and arrange the lemon wedges around the pan. Serve with a generous dollop of alioli on the side.