Directions

• Clean thoroughly and prepare the seafood.
• In a non-stick pan add the olive oil and cook the squid, medium to high heat. Remove the squid from the pan and add the garlic, onion and red pepper
• Remove the squid from the pan and add the garlic, onion and red pepper
• Once the vegetables are softened add the chopped tomatoes, salt, pepper, smoked paprika, turmeric and stir.
• Add the squid back to the pan and stir. 
• Add the vegetable broth and saffron and wait for it to boil.
• Add the rice and place it all over the pan evenly. 
• Cook for 5-8 minutes.
• Then add the shrimps and the mussels.
• Instead of stirring with a spoon now shake the pan and let the rice cook, low to medium heat, until it is almost ready and there is little broth left.
• Add the lemon juice, shake the pan and remove from hea
• Cover with foil paper and rest for 5 minutes.
• Add the fresh parsley and serve.