A seafood-heavy paella combines clams, shrimp, squid, and fish with bomba rice, peas, and roasted red peppers in a garlicky broth. The dish distinguishes itself with a herb-infused broth that amplifies the ocean flavors without overpowering the rice. Portions arrive steaming with a crisp-edged socarrat, ideal for scooping straight from the pan. The medley offers varied textures from chewy squid to flaky fish.