Step 1 – get the stock ready
It would be great to use fish stock if you can. But any other stock will do. I used some beef stock that I had on hand. I heated up the stock and added a generous amount of saffron to infuse the flavors.

Step 2 – cutting the squid tube
Its up to if how you would like to cut the squid tubes. You cut it into rings or dice it. I just diced it.

Step 3 – Frying the squid and scallops
Add 3 tbsp evoo and fry the squid and scallops with salt and pepper (I used ½ tsp salt and ¼ tsp pepper) for 2-3 minutes. Then set aside.

Step 4 – Add 1 tbsp evoo and add 3 tsp minced garlic and 1 diced medium onion. Cook for 2 mins till fragrant.

Step 5 - Add 1 diced red bell pepper. And cook for couple of mins.

Step 6 - Add ½ tsp smoked paprika and cook for 2 mins.

Step 7 – Add 1 cup tomato sauce and cook for 2 mins

Step 8 – Add 2 cups of bomba rice and saute for 2 mins. I added ½ tsp salt and a bit more pepper here.

Step 9 – Add 4 cups of saffron infused stock and mix it gently. We shouldn’t be disturbing the rice as much.

Step 10 – Add the partially cooked squid and scallops to the pan and mix it in gently and cook for 3-4 mins.

Step 11- Add the mussels and shrimp and cook for 10-12 mins.

Step 12- Cover and cook on med hi heat to form the “socarrat” (crispy bottom) for 1 min.

Step 13- Remove and wait for 5 mins and then diggggg innnnnnnnn!!!!!