Roughly chop the garlic, finely grate the tomatoes, pat dry the tube of squid and shrimp with paper towels, then cut the tube of squid and shrimp into bite-sized pieces

Heat a paella pan with a medium heat and add in the olive oil

After 1 minute season the olive oil with sea salt and add in the squid and shrimp, mix with the olive oil, after 1 to 2 minutes add in the chopped garlic, continue to mix, after 1 minute add in the paprika, quickly mix together, then add in the grated tomato and season with sea salt, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the broth and the saffron, raise to a medium-high heat, mix and bring to a boil, then add in the rice, give it one final mix and then simmer on a medium-high heat without mixing

After 9 to 10 minutes and most of the broth has been absorbed by the rice, but there´s still some broth left, lower to a low-medium heat, simmer for 4 to 5 minutes or until all the broth has been absorbed

Once there is virtually no broth left in the pan, raise the heat back to a medium heat and go for 2 to 3 minutes, this is to achieve the socarrat, then remove the pan from the heat and cover with a dish cloth

After a couple minutes uncover the pan and garnish with lemon wedges, enjoy!