Gulf Coast Seafood Paella

Heat the warm fish stock in a small pot; stir in saffron threads and let steep for 5 minutes.

Dice the onion, mince the garlic, and dice the bell pepper. Cut primary and secondary seafood into uniform pieces if needed.

Heat olive oil in a large paella pan (14 inches) or wide skillet over medium heat.

Add diced onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.

Add diced bell pepper and cook for 2 minutes to begin softening.

Pour in the arborio rice and stir constantly for 2 minutes to coat grains in oil (toasting rice).

Add the saffron-infused broth in two batches, starting with 2.5 cups; stir often until most liquid is absorbed (about 8–10 minutes). Add remaining 2 cups broth and continue stirring occasionally until rice is nearly tender and most broth is absorbed, about 12–15 minutes more.

Nestle the secondary seafood (white fish pieces) into the rice, distributing evenly. Cook uncovered for 3 minutes, stirring gently to avoid breaking apart fish.

Scatter the primary seafood (shrimp or alternative) over the top. Cook uncovered for another 4–5 minutes until seafood is opaque and cooked through and rice is tender but grains still hold their shape.

Increase heat to medium-high for 1–2 minutes to develop a light golden crust on the bottom of the pan (socarrat), listening for a subtle crackling sound but do not let it burn.

Remove from heat. Remove bay leaf. Season with salt and black pepper to taste.

Garnish with fresh chopped parsley. Serve directly from the pan or divide among bowls, ensuring each portion includes rice and mixed seafood. Accompany with lemon wedges.