This paella is a homage to my family from Mallorca and is made with both meat and fish. Resist the temptation ... stock and leave it to infuse for 1–2 minutes, then pour the stock into the ...

This helps form a crust on the bottom, known as socarrat, which is a cherished part of paella. After 10 minutes, I add the shrimp and mussels , pressing them into the rice gently.