Cover the clams in a pot with 7 cups of water and salt.

Turn stovetop on to high heat and bring to a simmer.

Once a simmer is reached reduce the heat and hold at a simmer for 30 minutes.

After 30 minutes remove the clams with a slotted spoon in a bowl.

While the clam broth cooks start a grill over medium high heat. Place the paella pan on the grill and drizzle olive oil into the pan to mostly cover the bottom.

Once hot add the scarlet shrimp and sear for 2 minutes on each side, then remove to a side plate.

Add the onion, garlic, and a pinch of salt.

Cook 3-5 minutes until soft stirring with a spatula for even cooking periodically.

Add the white wine and stir.

Cook for 3-5 minutes until reduced.

Add the squid and cook for 5 minutes.

Add the tomatoes, peppers, a pinch of salt and the bay leaves.

Cook for 20 minutes until the sofrito forms into a paste-like consistency.

Add paprika and saffron, stir and cook for 2 minutes.

Add bomba rice and stir to coat the bomba rice with the sofrito base, cooking for 2 minutes.

Top the bomba rice with the mussels and then add the clam broth. Using the spatula distribute the rice so that it is covered by broth.

Cook for 18 minutes.

While the rice cooks remove the clam meat from 2/3 of the shells. Then remove the top shell from the remaining clams by twisting the shell until it comes apart.

After the bomba rice has cooked for 18 minutes add the de shelled clams back to the paella by scattering evenly. Then place the clams still in the shell around the outer edge.

Add the scarlet shrimp to the top of the paella.

Cover the grill and cook for 3-5 minutes more.

For a crispier bottom crust on the rice grill for up to 5 additional minutes to achieve a stronger soccrat (crispy burnt rice bottom).

Remove and serve.