Instructions
- 1
Steep saffron in 3 tbsp warm stock for 10 minutes. Heat remaining stock in a separate saucepan and keep warm.
- 2
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.
- 3
In the same pan, add more oil. Sauté finely diced onion for 5 minutes. Add minced garlic and cook 1 minute.
- 4
Grate tomatoes directly into the pan (discard skins). Cook sofrito down until very thick and dark, about 10 minutes.
- 5
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.
- 6
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).
- 7
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.
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