Pat dry between 8-10 scallops with paper towels to remove any excess water and season them with sea salt and freshly cracked black pepper on both sides, also pat dry about 12 raw jumbo shrimp (peeled and deveined) and season with sea salt and freshly cracked black pepper

Heat a paella pan with a medium-high heat and add a ¼ cup of extra virgin olive oil, after 2 minutes add the scallops into the pan and cook for 3 minutes per side, then transfer to a bowl and cover with foil paper

Using the same pan with the same heat add the diced onions and mix with oil, making sure to scrape up anything left behind by the scallops, 1 minute later add the minced garlic and mix with the onions, 1 minute later add ½ cup tomato sauce, ½ tsp sweet smoked paprika, a pinch of sea salt and some freshly cracked black pepper, mix it all together until well combined, 2 minutes later add 2 ¼ cups fish broth, pinch in ½ tsp saffron threads and season again with sea salt, give it a quick mix and bring to a boil

Once it comes to a boil, let it boil for an extra minute to let the saffron really infuse into the broth, then add 1 cup of round rice and evenly spread it around, after this no more stirring the rice, but you can give the pan a quick shake here and there

About 8 minutes after adding the rice, add the shrimp into the paella pan, 2 minutes later lower the fire to a low-medium heat, add the cooked scallops back into the pan and let it simmer, 4-5 minutes later and there is very little broth left hit it to a medium-high heat for 1-2 minutes to achieve the socarrat, then remove the pan from the heat and cover with a dish cloth

After letting your paella rest for 5 minutes uncover it and garnish with lemon slices and freshly chopped chives, enjoy!