Directions

1. Infuse the saffron
   Warm the fish stock and add the saffron threads. Let them steep while you prepare the rest – this releases their color and aroma.

2. Prepare the seafood
   Clean the mussels, rinse the squid, peel and devein the prawns, but keep heads and tails on for flavor. Set aside, pat dry if wet.

3. Build the sofrito (base)
   In a wide, shallow paella pan, heat olive oil over medium heat.
   Sauté the onion until soft and translucent (5–7 minutes).

4. Add garlic, then the tomato, and cook until the mixture thickens and loses excess moisture (5–10 minutes).
   Stir in smoked paprika and a pinch of salt.

5. Add squid & rice
   Add the squid to the pan and sauté for 2–3 minutes.
   Then stir in the rice and toast it for 1–2 minutes so it absorbs the flavor.

6. our in stock – no more stirring after this
   Gently pour in the hot saffron-infused fish stock.

7. Shake the pan slightly to level out the rice. Bring to a boil, then reduce to a medium simmer. Let cook without stirring for 15–18 minutes.

8. Add seafood & finish cooking
   After about 10 minutes of simmering, place the prawns and mussels gently on top of the rice.

9. Let them cook as the liquid reduces. The mussels should open and the prawns turn pink.

10. Create the socarrat
    Once the liquid is nearly absorbed and the rice is al dente, increase the heat for 1–2 minutes to form the golden crust at the bottom (socarrat). Listen for a light crackling sound – don’t burn it.

11. Rest before serving
    Remove from heat, cover loosely with foil or a clean towel and let the paella rest for 5–10 minutes.

12. Serve & garnish
    Garnish with chopped parsley and lemon wedges. Serve straight from the pan – every bite should be a bit of sea and sun ☀️