Paella

In a small bowl, bloom saffron threads in 0.5 cup of warm broth for 10 minutes; set aside with remaining broth.

Prepare all vegetables, protein, and aromatics; have them ready near your cooking surface.

Heat olive oil in a paella pan (or large 14-inch skillet) over medium-high heat. Add diced onion and cook for 3–4 minutes until softened and fragrant.

Stir in minced garlic and paprika, cooking for 30 seconds until the oil turns red and fragrant; do not burn.

Add the protein (seafood, meat, or combination) and sauté until just barely cooked through or opaque on the surface, 2–3 minutes for shrimp, 4–5 for larger pieces; do not overcook—residual heat will finish it.

Stir in the unrinsed rice, coating every grain with oil for 1–2 minutes; this toasts the rice and builds flavor.

Pour in the saffron-infused broth slowly and add tomato if using. Stir briefly, then distribute vegetables evenly across the pan. Do not stir again.

Bring to a boil over high heat, then reduce to medium and simmer uncovered for 20–25 minutes, until rice is tender and liquid is mostly absorbed, and the bottom develops a crispy golden crust (listen for a gentle crackling, the 'socarrat').

Taste and season with salt and black pepper as needed.

Remove from heat, cover loosely with foil, and let rest for 5 minutes. Scatter fresh parsley over the top and serve with lemon wedges on the side.