Add 3 cups fish broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium heat

Finely chop 1/2 onion, roughly chop 4 cloves garlic, finely chop 1/2 Italian sweet green pepper, finely grate 2 tomatoes and cut one cleaned cuttlefish (tentacles removed) into medium sized cubes

Heat a paella pan with a medium heat and add in 1/4 cup extra virgin olive oil

After 1 minute season the olive oil with sea salt and add in the pieces of cuttlefish, mix with the olive oil, after 2 minutes and the cuttlefish is lightly sauteed, remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and Italian sweet pepper, mix with the olive oil, after 3 minutes and the onion is translucent, add in the chopped garlic and continue to mix, after 30 seconds add in 1/2 tsp sweet smoked Spanish paprika, quickly mix together, then add in the finely grated tomato (about 1/2 cup - 115 grams), mix together and simmer

After 3 minutes and the tomato sauce has thickened, add in 1 cup uncooked Spanish round rice, 1/4 oz squid ink and season everything with sea salt & black pepper, mix continuously for about 2 minutes, then pour in the saffron infused fish broth, the cuttlefish we cooked earlier and turn up the heat to a high heat, give it one final mix so everything is evenly distributed, do not mix again

About 8 to 9 minutes after turning up the heat, and a lot of the broth has been absorbed by the rice, but there is still some left, lower the fire to a low-medium heat, simmer for 3 to 5 minutes or until all the broth has been absorbed, then hit back to a medium-high heat and go for 90 seconds, to achieve the socarrat, then remove the pan from the heat, cover with a dishcloth and let it sit for 5 minites

Uncover the pan and garnish with lemon wedges and sprinkle with finely chopped fresh parsley, enjoy!