Mini Seafood Paella Bites

Preheat oven to 375°F (190°C).

Infuse saffron threads in 1/4 cup of warm fish stock. Set aside.

Heat olive oil in a large skillet or saucepan over medium heat. Add diced chorizo and cook until slightly browned and the oil is infused with its flavor, about 3-4 minutes. Remove the chorizo and set aside, leaving the rendered fat in the pan.

Add diced onion to the pan and cook until softened, about 5 minutes. Add minced garlic and tomato paste and cook for another minute, stirring constantly.

Stir in the arborio rice and smoked paprika, coating the grains well. Cook for 1 minute.

If using, deglaze the pan with white wine, scraping up any browned bits. Cook until the wine has almost evaporated.

Add the infused saffron stock and the remaining fish stock. Bring to a simmer, then reduce heat to low, cover and cook for 15 minutes.

After 15 minutes, add the shrimp, mussels, and calamari to the rice. Gently stir to distribute the seafood. Add frozen peas and reserved chorizo.

Divide the mixture evenly among the oven-safe skillets or ramekins. Place the skillets in the preheated oven and bake for 10-15 minutes, or until the rice is cooked through and the seafood is cooked.

To achieve a socarrat, increase the oven temperature to broil. Watch the paella bites VERY carefully, broiling for 2-5 minutes until a crispy crust forms on the bottom and edges. Be cautious not to burn the topping.

Remove from the oven and let rest for a few minutes before serving.

Garnish with fresh parsley and serve with lemon wedges.