Roughly chop the garlic cloves, finely dice the onion, chop the red bell pepper, and cut the cleaned squid tube into small squares.

Heat a paella pan over medium-high heat and pour in the olive oil. Season the oil with sea salt after 1 minute. Add the squid, stir to coat, and cook for 1 1/2 to 2 minutes. Remove the squid and set it aside. In the same pan, sauté the diced onion and chopped garlic in the oil. After 1 minute, add the chopped bell pepper and continue cooking, stirring occasionally.

After 3 minutes, mix in the tomato sauce and season with the sweet smoked paprika, sea salt, and black pepper. Cook for 2 minutes until the tomato sauce thickens. Return the squid to the pan and stir to combine. Add the fish broth and saffron.

Once the broth reaches a boil, add the round rice, stirring to distribute evenly. After 5 to 6 minutes, add the shrimp and cleaned mussels. Cook for an additional 5 minutes, then reduce the heat to low-medium and let the paella simmer until the rice absorbs all the broth. Increase the heat to medium-high for 1 to 2 minutes to achieve a crispy bottom layer (socarrat). Remove from heat and cover.

Let the paella rest for 5 minutes, then uncover, and garnish with lemon wedges and chopped parsley. Enjoy! 🌟