To make the Arroz al Horno, heat a sauce pan with a medium heat, pour in 2 cups of vegetable broth and pinch in ½ tsp of saffron threads, while the broth is heating up, heat an enameled paella pan with a medium-high heat and pour in a ¼ cup of extra virgin olive oil, after 1 minute add in 8 slices of potato that are a ¼ inch thick, cook for 2 minutes per side and then remove from the pan and set aside, using the same pan with the same heat add in ½ of a finely diced onion and mix with the olive oil, 2 minutes later add in 2 cloves of minced garlic and continue to mix, 30 seconds later add in ½ tsp sweet smoked paprika and mix it all together, then pour in ½ cup canned tomato sauce and season everything with sea salt & black pepper, mix until well combined, then add in ½ cup canned chickpeas, 1 cup of round rice and season again with sea salt, mix together until well combined, then turn off the heat on the pan, add the hot saffron infused vegetable broth into the pan, gently mix so everything is evenly distributed, add the cooked slices of potato on top, along with some ¼ thick slices of tomato, season the potatoes and tomatoes with sea salt & black pepper and add in 1 head of garlic in the middle, add into a preheated oven, bake only option, 210 C - 425 F for 25 minutes or until all the broth is gone, remove from the oven and serve at once

To make the Arroz a Banda, heat a sauce pan with a medium heat, pour in 2 ½ cups of fish broth and pinch in ½ tsp of saffron threads, while the broth is heating up, heat a paella pan with a medium-high heat and pour in ⅓ cup of extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in 15 raw jumbo shrimp that have been cut into ½ inch pieces and 2 tubes of squid that have been cut into ½ inch pieces, mix them with olive oil, after 2 minutes make a well in the middle and add 3 cloves garlic finely minced, mix with the olive oil, after 30 seconds add in 1 tsp of sweet smoked paprika and mix everything together until well combined, then add in ½ cup canned tomato sauce and season with sea salt & black pepper, once again mix together until well combined, after 1 minute add in 1 cup of round rice and mix together, then pour in the hot saffron infused fish broth and give it a gentle mix so everything is evenly distributed, after this step don´t mix the rice again as it distrups the way it cooks, 9 to 10 minutes later lower the fire to a low-medium heat and simmer for 3 minutes or until there is almost no broth left, then hit it back to a medium-high heat for 60 to 90 seconds to achieve the socarrat (caramelized burnt rice underneath), remove the pan from the heat and cover with a dishcloth, after 5 minutes uncover the pan and serve at once

To make the Arroz Meloso con Verdudas, heat a deep large pan with a medium heat and pour in a ¼ cup of extra virgin olive oil, after 2 minutes add in ½ onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in ½ red bell pepper roughly diced and ½ green bell pepper roughly diced, continue to mix with the olive oil, 5 minutes later add in 8 button mushrooms cut into ¼ inch thick slices, again continue to mix so everything cooks evenly, after 2 minutes add in ½ tsp sweet smoked paprika and season with sea salt & black pepper, mix together until well combined, then add in ½ cup canned tomato sauce and season again with sea salt & black pepper, mix until well combined, then add in 1 cup of round rice, pinch in ½ tsp saffron threads and mix it all together, after 3 minutes add in 4 cups of vegetable broth and mix so everything is evenly divided, you can mix this every 2 to 3 minutes, exactly 19 to 20 minutes after adding the broth the rice should be perfectly cooked, you will notice extra broth, that is OK, remove from the pan, transfer to shallow bowls and serve at once

To make the Saffron Rice with Squid & Clams, heat a large fry pan with a medium-high heat and add in a generous 2 tbsp of extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in 2 tubes of squid cut into ½ inch thick pieces, mix the squid with the olive oil, after 60 to 90 seconds remove the squid from the pan and set aside, using the same pan with the same heat add in ½ onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 2 minutes add the squid back into the pan, ½ tsp sweet smoked Spanish paprika and mix it all together until well combined, then add in 2 ½ cups of fish broth, pinch in ½ tsp saffron threads, season with sea salt & black pepper and give it a gentle mix, once it comes to a boil let it boil for an extra minute so the saffron can really infuse, then add in 1 cup of round rice and give it a quick mix so everything is evenly divided, again do not mix after this step, after 8 minutes add in 15 fresh clams, 2 minutes later lower the fire to a low-medium heat and simmer for 5 minutes or until all the broth is gone and the clams have all opened, you can place a lid on the pan to help the clams open, serve directly out of the pan, enjoy!