Finely mince 3 cloves of garlic, finely dice ½ of an onion, cut 1 cleaned tube of squid into ½ inch by ½ inch squares and season 12 raw jumbo shrimp that have been peeled and devenied with sea salt & freshly cracked black pepper

Heat a paella pan with a medium-high heat and add in a ¼ cup of extra virgin olive oil, after 1 minute season the oil with sea salt and add in the pieces of squid, mix around with the oil, after 1 minute remove the squid from the pan and transfer to a dish

Using the same pan with the same heat add in the diced onions and minced garlic, mix around with the oil, make sure to scrape up anything that was left over from the squid, after 2 to 3 minutes add in ½ tsp of sweet smoked Spanish paprika and quickly mix it all together, then add in ½ cup of canned tomato sauce, season with sea salt and add in a ¼ ounce (4 grams) of squid ink, mix it all together until well combined

About 1 minute after adding the squid ink add in 2 ½ cups of a high-quality fish broth, pinch in ½ tsp of saffron threads and lightly season with sea salt, give it a gently mix, once it comes to a boil let it boil for an extra minute so the saffron can really infuse into the broth, then add 1 cup of round rice and the cooked squid back into the pan, gently mix it together so everything is evenly distributed, after this don´t mix the rice again, but you can give the pan a quick shake once in a while

Six minutes after adding the rice into the pan add the shrimp into the pan, 10 minutes after adding the rice into the pan lower the fire to a low-medium heat and simmer for 5 minutes, to achieve the socarrat after simmering hit it back to a medium-high heat for 1 to 2 minutes, then remove the paella from the heat and cover with a dish cloth, after 5 minutes uncover the paella and garnish with lemon wedges, enjoy!