Heat a paella pan with a medium heat and add in ¼ cup extra virgin olive oil

Meanwhile, add the scallops over some paper towels, pat them dry and season with sea salt & black pepper

Add the scallops into the hot paella pan, all in a single layer, sear for 1 minute per side, then remove the scallops and set aside

Add in 1 small onion finely diced into the paella pan and mix continuously, after 2 minutes add in 6 cloves garlic roughly minced, mix for 30 seconds, then add in 2 tomatoes finely grated, 1 tsp sweet smoked Spanish paprika and a pinch of sea salt, mix together and simmer

After 3 minutes and the grated tomato has thickened up, add in 3 cups fish broth, pinch in ¼ tsp saffron threads and turn up the heat to a high heat

Once the broth comes to a boil, add in the 1 cup of round rice, give it one final mix so everything is evenly distributed, after this step don´t mix the rice again

After 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower to a low-medium heat, add in the scallops back into the pan (cut in half), the shrimp (seasoned with salt & pepper) and ⅓ cup frozen peas, making sure as you add the ingredients you evenly spread them out, continue to simmer until all the broth has been absorbed, about 5 minutes

Once all the broth has been absorbed, hit it to a medium-high heat and go for 1 to 2 minutes, this is to achieve the soccarat, which is the layer of caramelized burnt rice underneath, then remove the pan from the heat

Add in the jarred roasted red bell peppers (cut into strips) over the rice, then cover the pan with a dishcloth and let it sit for a couple of minutes, then uncover and serve, enjoy!