Paella de Marisco (Spanish Seafood Paella with Prawns, Mussels and Squid)

• 3 tbsp Extra virgin olive oil
• 400 g Prawns, raw, shell-on
• 800 g Mussels, fresh
• 300 g Squid, cleaned
• 4 cloves Garlic
• 300 g Tomato, ripe
• 2 tsp Sweet paprika
• 1 tsp Dried saffron threads
• 2 tsp Fine sea salt, plus more to taste
• 320 g Bomba rice
• 1 large Lemon

1. Warm the olive oil in a paella pan over medium-high heat. Add the prawns and sear for 1 to 2 minutes per side until just turning pink, then lift out to a plate. Add the mussels and cook, covered, for 3 to 4 minutes until they open; lift out and discard any that stay closed.
2. Add the squid to the pan and cook for 1 to 2 minutes, just until it turns opaque, then lift out with the prawns. Reduce the heat to medium and add a little more olive oil if the pan looks dry. Finely chop the garlic and grate the tomato, then cook both in the pan for 6 to 8 minutes until thick and jammy.
3. Stir in the sweet paprika for 20 seconds, then immediately add 1.2 l water and scrape up any browned bits. Crush the saffron between your fingers and add it to the pan with the fine sea salt. Bring to a lively simmer and cook for 10 minutes to build a fragrant broth.
4. Stir in the bomba rice and spread it into an even layer; from this point, do not stir again. Simmer for 10 minutes, then reduce to a gentle simmer and cook for a further 8 to 12 minutes until the rice is tender with a slight bite and the liquid is mostly absorbed. If the pan dries too quickly before the rice is ready, add a splash of water around the edges.
5. Nestle the prawns, mussels and squid into the rice and cook for 3 to 5 minutes until everything is hot and the mussels are still open. Increase the heat to medium-high for 1 to 3 minutes to encourage a light crust on the base; you should smell a toasty, nutty aroma, not burning. Remove from the heat, cover, and rest for 5 minutes.
6. Cut the lemon into wedges. Taste the rice and adjust with a little more fine sea salt if needed. Serve the paella straight from the pan with lemon wedges for squeezing over.

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