Arroz a banda

Roughly chop the garlic, finely grate the tomatoes, cut the squid tube and the shrimp into small bite-sized pieces.

Heat a 12-inch paella pan over medium heat and add the olive oil.

When the oil is hot but not smoking, season with a little sea salt; add squid and shrimp and mix continuously so they sauté evenly, 1 to 2 minutes, without browning.

Add the garlic and cook 30 seconds to 1 minute until fragrant.

Add the paprika and mix to coat.

Add the grated tomato, season with sea salt, mix, then simmer without mixing about three minutes until slightly thickened.

Add the fish broth and the saffron; raise to medium-high, mix and bring to a boil.

Add the rice and give one final mix to distribute it; do not mix again or it releases starch.

Simmer on medium-high 9 to 10 minutes without mixing.

Lower to low-medium and simmer another 4 to 5 minutes until the broth is absorbed.

Raise to medium for 2 to 3 minutes to form the crispy socarrat underneath.

Off the heat, cover with a dish cloth and rest a couple of minutes so the steam finishes the rice.

Uncover and garnish with lemon wedges.