Method

Heat olive oil in a 40–45cm paella pan over medium-high heat (or use the widest pan you have — the wide, shallow surface is essential). Fry squid rings 3 minutes. Set aside.
About 5 min
In the same pan, make the sofrito: fry garlic 1 minute. Add grated tomato and paprika; cook down 8 minutes until very thick and dark red. This is the flavour foundation.
About 11 min
Add the rice; stir to coat for 2 minutes. Pour in the hot stock and saffron water. Do not stir again after this. Arrange the seafood and squid across the pan.
About 11 min
Cook on high heat for 10 minutes, then medium for 8–10 minutes until the stock is almost absorbed. Increase heat to high for the final 2 minutes to create the socarrat — you will hear a crackle. Remove from heat when you can smell toasty rice.
About 11 min
Cover with newspaper (the traditional method) for 5 minutes to rest and steam the top.
About 11 min
Test the socarrat: scrape gently with a spoon — the bottom should be golden and crispy, not burnt. Serve with lemon wedges and alioli.
About 3 min

Nutrition per serving (estimate)

Contains: fish, shellfish