Pat dry 12 raw scallops and 12 raw jumbo shrimp (peeled & deveined) with some paper towels, season them with sea salt & black pepper, add ½ cup canned tomato sauce into a bowl, along with 1 tsp sweet smoked paprika and mix together until well combined

Heat a paella pan with a medium-high heat and add in ¼ cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add the scallops into the pan, cook between 60 to 90 seconds per side (my scallops where small, if yours are bigger go 2 minutes per side), then remove from the pan, cover with foil paper and set aside

Using the same pan with the same heat, add in ½ red bell pepper finely chopped and ½ onion finely diced, mix with the olive oil, after 3 minutes add in 4 cloves garlic finely minced, mix for 20 seconds, then add in the smoky tomato sauce mixture and ¼ tsp saffron threads, mix until well combined and cook for 1 minute, then add in 1 cup round rice and season everything with sea salt & black pepper, once again, mix until well combined, then add in a generous 2 ½ cups of fish broth, give it one last mix so everything is evenly distributed

About 9 minutes after adding the broth, add the shrimps into the pan, 1 minute later flip them so they are fully coated in the smoky broth, 2 minutes later lower the fire to a low-medium heat, add the scallops back into the pan and simmer for 3 to 4 minutes, or until all the broth has been incorporated, then hit it back to a medium-high heat to achieve the socarrat, go for 60 to 90 seconds

Remove the paella pan from the heat, cover with foil paper and a dishcloth, after 5 minutes uncover the paella, garnish with lemon wedges and sprinkle with freshly chopped parsley, enjoy!