Authentic Spanish Seafood Paella

Finely mince 3 cloves of garlic, finely dice 0.5 onion, and dice 0.5 red bell pepper on a cutting board until uniform in size.

Slice 1 squid tube open longitudinally, cut it in half, then slice into small square pieces.

Place paella pan over medium-high heat and pour in 0.33 cup extra virgin Spanish olive oil, allowing oil to get hot.

Season hot oil with 1 tsp sea salt, add chopped squid pieces, sear while stirring for about 2 minutes until opaque, then transfer squid with a slotted spoon to a plate.

Add minced garlic and diced onion into the pan with leftover oil, stir for 1 minute until fragrant, then add diced red bell pepper and cook for 3 minutes until softened.

Pour 0.5 cup tomato puree into the pan, season with 0.5 tsp sea salt, 0.25 tsp black pepper, and 0.5 tsp smoked paprika, stir well and cook for 2 minutes until oil separates and sofrito darkens.

Return cooked squid to pan, pour in 2.5 cups fish broth, add 1 packet saffron powder, stir gently to combine, and bring broth to a boil.

Pour 1 cup Spanish round rice all over boiling broth, gently stir once to distribute rice evenly across pan bottom, then cook uninterrupted for 5 minutes.

Arrange 12 peeled jumbo shrimp and 8 cleaned mussels evenly on top of simmered rice in decorative pattern; do not stir.

Reduce heat to low-medium and simmer paella for 10 minutes without stirring until liquid is mostly absorbed by rice and seafood cooked through.

Increase heat to medium-high for exactly 1 minute until crackling sound is heard, creating the socarrat crispy bottom rice crust, then turn off heat.

Cover the paella pan tightly with aluminum foil and a kitchen towel, then let rest off heat for 5 to 7 minutes.

Uncover the paella pan, garnish with 2 tbsp chopped fresh parsley and 0.5 lemon cut into wedges around edge, then serve hot.