Finely mince 3 cloves of garlic, finely dice ½ of an onion, finely chop about 2 tablespoons of fresh parsley, pat dry 2 cleaned tubes of squid and cut into ½-inch thick rings, pat dry 2 tuna steaks, cut into 1-inch cubes and season the tuna with sea salt and freshly cracked black pepper, season 15 jumbo shrimp (peeled and deveined) with sea salt and freshly cracked black pepper and reserve 12 fresh mussels that have already been cleaned

Heat a paella pan with a medium-high heat and add ⅓ cup extra virgin olive oil, at the same time add 2 cups of fish broth to a sauce pan, pinch in ½ teaspoon of saffron threads and heat with a medium heat

Two minutes after adding the olive oil to the paella pan add the cubed pieces of tuna and mix with the olive oil, 3 minutes later make a well in the middle and add the squid rings and cook for 2 minutes, make another well in the pan and add the diced onions and minced garlic, about 2 minutes later add a generous ½ teaspoon of smoked paprika and season with sea salt and mix everything together, then add ½ cup tomato puree, 2 tablespoons of freshly chopped parsley and season again with a litle sea salt, mix it all together until well combined

After cooking the tomato puree for 1 minute add 1 cup of round rice and mix to coat all the grains, then add the hot infused broth into the pan and evenly distribute the rice with a wooden spoon, then add the shrimp and mussels into the pan, at this point don´t mix the rice anymore, you can shake the pan once in a while, once all the mussels open remove them from the shells and discard the shells, 10-12 minutes after adding the broth lower the fire to a low-medium heat, 3-4 minutes later and there is very little broth left hit it to a high heat for 2 minutes, this will achieve the socarrat, then remove the paella pan from the heat and cover with a dish cloth, after 5 minutes uncover the paella and serve with lemon wedges, enjoy!