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PdfIn a large 30” paella pan heat the oil until shimmering
Season the shrimp and scallops and cook over high heat, browning each side
Transfer to a plate
Add garlic, sofrito, bay leaves & cook for 2mins
Add the paprika, saffron & stir
Add the fish stock and bring to the boil over a high heat
Add the mussels to open them, then reserve
Add the rice and stir well, check the seasoning with salt and adjust if needed
Simmer, place in an oven set at 400f and cook until the rice is nearly tender 14mins
Lay shrimp, mussels and scallops on top
Turn up the heat to medium high to create Socarrat, turn pan as it sizzles and crisps the rice on the bottom
Scatter with snap peas & chopped parsley