Preheat oven to 350 degrees.

In a paella pan, sauté onion in about 6 tablespoons of olive oil for about 5 minutes. Mix in the Spanish rice, and cook until the rice is opaque, an additional 4-5 minutes. Add in the white wine and cook until absorbed.

Separately, warm the chicken broth, reserving about 1 cup . In the reserved chicken broth, add the saffron. Combine the pureed tomatoes and tomato paste then add to the rice mixture in the paella pan. Mix well. Season with salt and pepper to taste. Cook rice for about 10 minutes uncovered. Remove from heat and layer in the seafood. Cover and place in the oven for approximately 15 minutes. For the last 5 minutes of cooking, uncover and broil so that the top is slightly browned.

Paella should be made right before guests arrive and will be the last of the tapas feast on the table.