Rouchly chop 3 cloves of garlic, finely dice 1/2 onion, finely chop
1/2 red bell pepper and cut 1 cleaned tube of squid into small squares
Heat a paella pan with a medium-high heat and add in 1/3 cup extra
virgin olive oil, after 1 minute season the olive oil with sea salt
and add in the cut squid, mix with the olive oil and cook for 1 1/2 to
2 minutes, then remove from the pan and set aside, then add in the
diced onion & chopped garlic into the pan, mix with the olive oil,
after 1 minute add in the chopped bell pepper and continue to mix so
everything evenly sautees
After 3 minutes, add in 1/2 cup tomato sauce and season everything
with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix
together, after 2 minutes and the tomato sauce has thickened, add the
squid back into the pan, mix together and then add in 2 1/2 cups fish
broth
Once the broth comes to a boil add in 1 cup round rice, give it one
final mix so everything is evenly distributed, after 5 to 6 minutes
add in the shrimp and the cleaned mussels, after another 5 minutes,
lower the fire to a low-medium heat and simmer until all the broth has
been absorbed by the rice, then hit back to a medium-high heat to
achieve the socarrat, just go between 1 to 2 minutes, then remove the pan from the heat
and cover
After 5 minutes uncover the pan, and garnish the paella with lemon
wedges and finely chopped parsley, enjoy! 🎉
"Cooking is like loving, you have to do it without fear or better not
even try..."