Seafood paella

Step by step

1. Heat the stock with the saffron and keep it hot the whole time.
2. In the paella pan, with the oil very hot, sear the langoustines 1 minute per side. Remove and set aside: they go back in at the end.
3. In the same oil, fry the squid for about 5 minutes. Add the garlic and pepper; once soft, add the grated tomato and paprika. Cook until the sofrito darkens a little.
4. Add the rice and stir for 2 minutes so it soaks up the sofrito.
5. Pour in the hot stock, check the salt and spread the rice evenly across the pan. From here on, no more stirring.
6. Cook on high heat for 8 minutes, then lower to medium. Nestle the mussels and clams into the rice.
7. At 15 minutes, put the langoustines back on top. Cook 3 to 4 more minutes, until the rice is tender and the stock is absorbed.
8. For the socarrat, turn the heat up for 1 minute and listen for the crackle at the bottom.
9. Take it off the heat, cover with a clean towel and rest 5 minutes. Serve with lemon and parsley.