Seafood paella

Cut the squid into 1 cm rings. Rinse the shrimp and pat dry with paper towels. Finely chop the onion and garlic, slice the pepper into strips and grate the tomatoes on a coarse grater, discarding the skins.

If the squid isn't cleaned, peel off the skin and pull out the clear quill.

Heat the oil in a wide 30–34 cm pan. Sear the shrimp for a minute on each side, then transfer to a plate.

The shrimp only get a quick sear here — they finish cooking in the rice.

In the same oil, fry the squid for 2 minutes, then add the onion, pepper and garlic and cook for 5 minutes. Stir in the paprika and turmeric, and after 30 seconds add the tomatoes. Cook, stirring, until thick.

Add the rice and stir for a minute to coat the grains in oil. Pour in 750 ml of hot water, season with salt and spread the rice into an even layer.

Once the water is in, stop stirring: otherwise the paella turns mushy and won't form a crispy crust on the bottom.

Simmer uncovered over medium heat for 10 minutes.

Press the shrimp and peas into the rice and lower the heat. Cook for 8 minutes until the liquid is absorbed and the shrimp are pink and opaque all the way through.

If the rice is still firm but the liquid is gone, sprinkle over 50–100 ml of hot water.

Take the pan off the heat, cover with a clean towel and let rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges. Enjoy!