Seafood Paella Bowl

Steep saffron threads in 0.25 cup of warm seafood stock; set aside. Peel and devein primary seafood if needed; clean secondary seafood (mussels/clams). Dice onion and bell pepper; mince garlic; chop leafy greens and parsley.

Heat olive oil in a large shallow skillet over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant.

Add diced bell pepper and cook 2 minutes. Stir in rice and paprika; toast for 1–2 minutes, stirring constantly, until rice is lightly coated and translucent at edges.

Pour in saffron-infused stock plus remaining 3.25 cups seafood stock. Bring to a simmer, then reduce heat to medium-low. Do not stir once liquid is added; cook uncovered for 15–18 minutes until rice is nearly tender and most liquid is absorbed.

Nestle primary seafood and any optional vegetables (peas, corn, zucchini) into the rice. Cook 3–4 minutes until primary seafood is nearly opaque. Arrange secondary seafood (mussels, clams) on top; cook 2–3 minutes more until shells open (discard any that don't open) and primary seafood is fully cooked.

Remove from heat. Scatter chopped leafy greens evenly over the top; cover the skillet with foil or a lid for 2 minutes to wilt greens. Taste and adjust salt and pepper.

Spoon paella into bowls, distributing seafood and vegetables evenly. Drizzle with fresh lemon juice and garnish with chopped parsley. Serve with lemon wedges on the side.