Seafood Paella Recipe

Combine 1/4 cup olive oil, salt, pepper, and paprika in a bowl. Rub on squid and prawns.Marinate for 10 minutes.

Heat stock in a small saucepan; keep warm over low heat.

Sauté onions in remaining olive oil in a wide pan or a paellera over medium-low heat until soft. Add garlic; cook until fragrant. Add chorizo; cook for a few minutes until soft and light orange in color.

Increase heat to medium-high. Add squid to pan; sauté briefly then set aside. Do not overcook.

Add prawns to pan; sauté until they change color then set aside.

Add rice to pan; cook, stirring, for 3 to 5 minutes. Lower heat when grains become translucent. Add saffron in hot water, paella mix, and stock; bring to a boil. Cover with foil.

After 15 to 20 minutes, check the paella. The rice should be wet and creamy, with the liquid almost fully absorbed. Place squid and prawns on top. Cover again with foil; cook for a few more minutes until done.

Top with bell pepper strips before serving.