Rouchly chop 3 cloves of garlic, finely dice ½ onion, finely chop ½ 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 ⅓ 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 ½ 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 ½ cup tomato sauce and season everything with ½ 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, then add in 2 ½ cups fish broth and the saffron

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!