Start by cutting the jumbo shrimp and the cleaned tube of squid into ¼ inch thick pieces

Add 3 cups of fish broth to a sauce pan and heat with a medium-high heat

Grab a Paella pan (you can use any type of frying pan if you dont have a paella pan) heat with a medium-high heat and add ½ cup of extra virgin Spanish olive oil

Once the oil gets hot, season it with sea salt and add the cut squid and shrimp to the pan

After cooking the squid and shrimp for about 3 minutes add 4 cloves of minced garlics to the pan and mix with the seafood

30 seconds after adding the garlic add 1 teaspoon of smoked paprika to the pan and mix everything together

Next add ½ cup of tomato puree, sea salt and mix everything together

After about 3 minutes add 1 cup of rice to the pan, 1 packet of saffron in powder form and mix everything well

5 minutes after adding the rice to the pan, add the 3 cups of fish broth you have boiling into the paella pan

Start mixing the rice with the broth by creating little pockets in the pan, do not stir the rice

Continue to create little pockets to distribute the rice throughout the pan

About 10 minutes after adding the rice to the pan, lower your fire to a LOW heat

After about 5 minutes or so, when you have very little broth left, turn off the burner, cover the pan with foil paper and a dish towel, and let rest for about 5 to 7 minutes

After about 5 to 7 minutes remove the dish towel and the foil paper from the pan and garnish the pan with some lemon wedges