Pat down 2 tubes of squid, 2 tuna steaks, a 14 oz fillet of cod and 15 raw jumbo shrimp with some paper towels, cut the squid into 1-inch squares, the tuna steaks & cod fillet into ½-inch thick pieces and season all the seafood (except the squid) with sea salt & 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 olive oil with sea salt and add in the pieces of squid, mix with the olive oil, 1 minute later add in 4 cloves garlic finely minced and continue to mix, 20 seconds later add in ½ cup canned tomato sauce, a generous ½ tsp of sweet smoked paprika and a pinch of sea salt, mix it all together until well combined

One minute after adding the tomato sauce, add in 2 ¼ cups of fish broth, pinch in ½ tsp of saffron threads and give it a gentle mix, once it comes to a boil let it boil for an extra minute, then add in 1 cup of round rice, gently mix together so everything is evenly divided, after this step do not mix the rice again

Five minutes after adding the rice, add in the pieces of tuna & cod, gently mix the seafood around so it´s evenly spread out, 3 minutes later add in the shrimp and the clams

10 Minutes after adding the rice into the pan, lower the fire to a low-medium heat and simmer for 4 minutes, then hit it back to a medium-high heat and go between 60 to 90 seconds to achieve the socarrat (caralemized burnt rice underneath), then remove from the heat and cover with a dishcloth, after 5 minutes uncover the pan and garnish with lemon wedges & freshly chopped parsley, enjoy!