Then add stock (double volume of rice).

Spices etc should include saffron (if none, some turmeric) and paprika, as they say. I'd add crushed garlic and very finely chopped parsley.  Then some "greens", as in green beans or peas, and the previously fried ingredients.

Stir it all well, then don't stir it any more as the rice cooks gently under cover (or you'll get starch released and it'll be yucky). Elsewhere prepare, heat, whatever, the shellfish you want to add, so you can place them on top towards the end. Your recipe's description of how the rice should finish cooking is excellent. If you can pull it off ;)