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Start by cutting the jumbo shrimp and the cleaned tube of squid into 1/4 inch thick pieces
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Add 3 cups of fish broth to a sauce pan and heat with a medium-high heat
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Grab a Paella pan (you can use any type of frying pan if you dont have a paella pan) heat with a medium-high heat and add 1/2 cup of extra virgin Spanish olive oil
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Once the oil gets hot, season it with sea salt and add the cut squid and shrimp to the pan
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After cooking the squid and shrimp for about 3 minutes add 4 cloves of minced garlics to the pan and mix with the seafood
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30 seconds after adding the garlic add 1 teaspoon of smoked paprika to the pan and mix everything together
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Next add 1/2 cup of tomato puree, sea salt and mix everything together
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After about 3 minutes add 1 cup of rice to the pan, 1 packet of saffron in powder form and mix everything well
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5 minutes after adding the rice to the pan, add the 3 cups of fish broth you have boiling into the paella pan
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Start mixing the rice with the broth by creating little pockets in the pan, do not stir the rice
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Continue to create little pockets to distribute the rice throughout the pan
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About 10 minutes after adding the rice to the pan, lower your fire to a LOW heat
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After about 5 minutes or so, when you have very little broth left, turn off the burner, cover the pan with foil paper and a dish towel, and let rest for about 5 to 7 minutes
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After about 5 to 7 minutes remove the dish towel and the foil paper from the pan and garnish the pan with some lemon wedges
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Enjoy!