Name: Authentic Spanish Seafood Paella
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 3 clove Garlic, roughly chopped; 1/2 Onion, finely diced; 1/2 Red bell pepper, finely chopped; 1 Squid tube, cleaned and cut into small squares; 12 Raw jumbo shrimp, peeled and deveined; 8 Fresh mussels, cleaned; 1/3 cup Extra virgin olive oil; 1/2 cup Tomato sauce; 1/2 tsp Sweet smoked Spanish paprika; 2 1/2 cup Fish broth; 1/4 tsp Saffron threads, or powder; 1 cup Uncooked round rice; 2 Lemon, wedges, for garnish; 1 handful Parsley, finely chopped; Sea salt, to taste; Black pepper, to taste

Method

8 steps. Tap one to mark it done.

Chop the garlic roughly, dice the onion finely, chop the red bell pepper finely, and slice the squid tube into small square pieces.
Pour the extra virgin olive oil into a paella pan set over medium-high heat. Let it warm for 1 minute before seasoning with sea salt and stirring in the squid pieces. Sauté the squid for 1 1/2 to 2 minutes, then transfer the squid to a plate.
Toss the garlic and onion into the warm oil remaining in the pan. Wait 1 minute, then add the red bell pepper and stir frequently to ensure even sautéing.
Once 3 minutes have passed, stir in the tomato sauce and sprinkle in the sweet smoked Spanish paprika, sea salt, and black pepper. Combine well and cook for 2 minutes to thicken the sauce, then return the squid to the mixture and stir.
Stir in the fish broth along with the saffron threads. As soon as the liquid boils, sprinkle in the round rice and stir a single time to distribute it uniformly.
Let the mixture cook for 5 to 6 minutes before nestling in the raw jumbo shrimp and cleaned mussels. Continue cooking for 5 more minutes, then reduce the heat to low-medium, simmering until the rice absorbs all of the liquid.
Raise the temperature to medium-high for 1 to 2 minutes to form the socarrat, which is the crispy caramelized crust of rice on the pan's bottom. Take the pan off the burner and cover it.
Allow the dish to sit undisturbed while covered for 5 minutes. Remove the lid, arrange the lemon wedges and chopped parsley on top as a garnish, and serve.