Paella with seafood

A delicious summer dish that gives you the real holiday feeling, made according to a traditional recipe. It requires a little (pre)paration but it is certainly worth the effort to make this yourself.

Preparation

1. First, put the mussels in a bowl with water and salt to clean them. Let them stand for at least an hour.
   
   As preparation, first place all the ingredients within easy reach.
2. Peel 8 of the 12 prawns and rinse them clean, make a cut in the back to pull out the vein. Cut the squid into rings 1 cm wide, or use pre-cut squid and rinse it with cold water.  You can ask your fishmonger to prepare the prawns and cut the squid.
3. Grate the tomatoes and a bowl into pulp, after this finely chop the parsley and garlic.
   Keep your broth warm in a pan with a lid, it must not boil. Add the saffron to this.
4. Now measure out your olive oil, paprika powder and rice and set them aside in separate bowls.
   After this, you start making the Paella.
5. Place your paella pan on medium heat and put the olive oil in the pan.
   Briefly sear the prawns with shells on, they do not need to be cooked yet. Remove them from the pan and set them aside in a bowl.
   Put the peeled prawns, squid rings, garlic and parsley in the paella pan and fry for about one minute. Now push these ingredients to the outside of the pan and fry the tomato pulp with the paprika powder together in the middle. After about 2 minutes, stir the spices through.
   Immediately after, sprinkle the rice in the pan and fry it along until the rice starts to become translucent. Stir occasionally so that everything fries evenly. Then pour the fish broth into the pan and turn the heat up high.
   Make sure all the rice is under the broth and bring the paella to a boil.
6. Cook the paella for about eight minutes on high heat.
   Meanwhile, clean the mussels; throw away the ones that do not open.
7. After about five minutes of cooking, neatly place the prawns with shells and mussels in the paella pan.
   When the top layer of rice almost starts to emerge above the liquid, turn the heat down low. Now let the paella simmer for another about eight minutes on low heat until all the liquid has evaporated.
8. When you hear that the paella starts to fry all the liquid has evaporated and the paella is ready.
9. Now turn off the heat and let the paella rest for another about five minutes.
   Garnish with lemon wedges and a fresh green salad.