Finely mince 4 cloves of garlic, finely dice 1 red bell pepper, season 2 tuna fillets with sea salt and freshly cracked black pepper and cut the fillets into squares that are about 1 x 1 inch, and season 12 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper

Heat a paella pan with a medium-high heat and add a ¼ cup of extra virgin Spanish olive oil, about a minute after adding the oil season it with sea salt and add the diced bell peppers and mix them with the oil, you want to mix this occasionally and cook for about 5 minutes, then add the pieces of tuna and gently mix them around, cook for about 2 minutes just to brown all sides of the tuna, then make a well in the middle and add the minced garlic, about 30 seconds after adding the garlic add a generous ½ teaspoon of smoked paprika and gently mix everything together, then add ½ cup of tomato puree and season again with sea salt and mix together until well combined

About 2 minutes after adding the tomato puree add 2 ½ cups of water into the paella pan along with a ¼ teaspoon of saffron threads and season again with sea salt, give everything a gently mix, once the water comes to a boil add 1 cup of bomba rice and gently move the rice so it´s evenly distributed, then add the jumbo shrimp on top, after this no more touching the paella pan, 10 minutes after adding the rice lower the fire to a LOW heat and simmer for about 3 minutes, then hit it back to a medium-high heat for 2 minutes to achieve the socarrat, remove the pan from the heat and cover the paella pan with a dish towel, let it rest for at least 5 minutes

Uncover the paella and garnish with lemon slices and fresh parsley