For the Sofrito (Flavor Base):

• Olive Oil: 1/2 cup (75-100ml) extra virgin olive oil, preferably Spanish
• Onion: 1 large Spanish onion (or 2 medium yellow onions), finely chopped (about 1.5 cups)
• Garlic: 4-6 cloves, minced
• Bell Peppers: 1 red bell pepper and 1 green bell pepper, cored, seeded, and diced (or use a mix of colors)
• Tomatoes: 1 lb (approx. 450g) ripe tomatoes, grated (discard skins), or 1 (14.5 oz / 400g) can of crushed or diced tomatoes, drained
• Smoked Paprika (Pimentón Dulce): 2 teaspoons (sweet, not hot)
• Hot Smoked Paprika (Pimentón Picante): 1/2 teaspoon (optional, for a little kick)
• Saffron Threads: 1 generous pinch (about 1/2 to 1 teaspoon threads), lightly toasted and crumbled or steeped in a little warm water

For the Rice and Broth:

• Paella Rice: 2 cups (approx. 400g) Bomba or Calasparra rice (Valencian short-grain rice)
• Seafood Broth or Fish Stock: 6-7 cups (1.5 – 1.75 liters), high quality, warmed. You can also use chicken broth in a pinch, but seafood/fish stock is best.
• Dry White Wine: 1/2 cup (120ml) (optional, but adds depth)
• Salt: 1.5 – 2 teaspoons, or to taste (remember seafood and broth can be salty)
• Freshly Ground Black Pepper: To taste

For the Seafood Medley (Choose a good variety):

• Large Shrimp or Prawns: 1 lb (approx. 450g), shell-on, deveined (about 16-20 count)
• Mussels: 1 lb (approx. 450g), scrubbed and debearded
• Clams: 1 lb (approx. 450g), scrubbed (e.g., littlenecks or Manila clams)
• Calamari (Squid): 1/2 lb (approx. 225g), cleaned, bodies cut into rings, tentacles left whole or halved if large
• Firm White Fish Fillets: 1/2 lb (approx. 225g), such as monkfish, cod, or halibut, cut into 1-inch chunks (optional)
• Scallops: 1/2 lb (approx. 225g) large sea scallops, patted dry (optional)