Step 1: Dissolve the saffron in the wine and clam juice, and keep warm. This is important since cold broth can keep the rice from cooking completely.

Step 2: Saute the aromatics--bell peppers, onion, garlic, and paprika--to bring out their flavors. Add rice, and stir to coat with the oil. This "seals" the rice, preventing it from releasing its starch and keeping it firm.

Step 3: Stir in clam juice mixture, and bring to a boil. Add reserved seafood and mussels. Bake at 400 degrees for 15 minutes or until shells open and the rice is slightly underdone. It should be firm in the center, similar to Italian risotto. Let paella stand for 10 minutes, covered with a dish towel. This lets it continue cooking.