Ingredients

Instructions

1. 1

   Heat the olive oil in a paella pan or large skillet over medium heat. Add the onion and red bell pepper, cooking for 5-7 minutes until softened.

2. 2

   Stir in the minced garlic and cook for another minute until fragrant, then add the grated tomatoes, smoked paprika, and saffron. Cook for 5 minutes until the tomato juices thicken and darken.

3. 3

   Add the squid rings and rice to the pan, stirring well to coat the rice grains in the oil and tomato mixture for about 2 minutes.

4. 4

   Pour in the hot seafood stock and bring the mixture to a boil. Season with salt and pepper, then reduce the heat to low. Let it simmer gently without stirring for about 15 minutes.

5. 5

   Arrange the shrimp and frozen peas on top of the rice, pressing them slightly into the liquid. Continue cooking for another 5-8 minutes until the liquid is absorbed, the rice is tender, and the shrimp are pink and cooked through.

6. 6

   Remove the pan from the heat and cover it with a clean kitchen towel or foil. Let it rest for 5 minutes to allow the flavors to settle.

7. 7

   Serve hot directly from the pan with lemon wedges on the side.