Authentic Spanish Seafood Paella

Roughly chop 3 cloves of garlic. Finely dice 1/2 onion. Finely chop 1/2 red bell pepper. Cut 1 cleaned tube of squid into small squares.

Heat a paella pan over medium-high heat. Add 1/3 cup extra virgin olive oil. After 1 minute, season the olive oil with sea salt and add the cut squid. Cook for 1.5 to 2 minutes, then remove from the pan and set aside. Add the diced onion and chopped garlic to the pan, mixing with the olive oil. After 1 minute, add the chopped bell pepper and continue to mix so everything evenly sautés.

After 3 minutes, add 1/2 cup tomato sauce. Season everything with 1/2 tsp sweet smoked paprika, sea salt, and black pepper. Mix together. After 2 minutes, and once the tomato sauce has thickened, add the squid back into the pan and mix. Then, add 2 1/2 cups fish broth and the saffron.

Once the broth comes to a boil, add 1 cup round rice. Give it one final mix so everything is evenly distributed. After 5 to 6 minutes, add the shrimp and the cleaned mussels.

After another 5 minutes, lower the heat to low-medium and simmer until all the broth has been absorbed by the rice. Then, increase the heat back to medium-high for 1 to 2 minutes to achieve the socarrat (slightly burnt rice at the bottom). Remove the pan from the heat and cover.

After 5 minutes, uncover the pan. Garnish the paella with lemon wedges and finely chopped parsley. Enjoy!