Seafood Paella

Steep saffron in 3 tbsp warm stock for 10 minutes. Heat remaining stock in a separate saucepan and keep warm.

Heat olive oil in a 40 cm paella pan or wide skillet over medium-high heat. Sear squid for 2 minutes. Season shrimp and sear 1 minute per side. Remove all seafood and set aside.

In the same pan, add more oil. Sauté finely diced onion for 5 minutes. Add minced garlic and cook 1 minute.

Grate tomatoes directly into the pan (discard skins). Cook sofrito down until very thick and dark, about 10 minutes.

Add rice and stir to coat in sofrito for 2 minutes. Add smoked paprika, saffron with its soaking liquid, and all the warm stock at once. Arrange green beans on top. Do not stir again.

Cook on medium-high for 10 minutes, then reduce to medium for 8 more minutes until liquid is absorbed and you hear a light crackling (the socarrat forming on the bottom).

Add mussels in the last 5 minutes. Return shrimp in the last 3 minutes. Cover with foil and rest 5 minutes off heat before serving.