This paella is for 8 people and uses a 45 cm paella and 2.3 cups of rice. If you have a larger or a hungrier crowd, you can  easily scale 

Make flavorful fish stock and get it simmering

Prepare ink mixture by assembling and stirring all the ingredients except for the paprika

Assemble elements of the sofrito

Start the sofrito :

With center ring lit,

Add the oil

Add onions and salt and fry until begin to caramelize

Add the sliced garlic

Add the green peppers until very soft

Add tomato and fry until all liquid evaporates. This entire process takes at least an hour and you want a sofrito with consistency of marmalade. Taste for salt

The shrimp and squid:

Move sofrito to outer edge and fry squid in center until liquid completely evaporates (There will be a lot of liquid to evaporate) then take squid out,chop finely and reserve 

Partially cook the shrimp until just pink, again in the center of paella away from sofrito then take out, chop finely and store with squid 

Just before adding rice, add the pimenton or paprika

Briefly fry the rice:

Add the rice and cook for several minutes. Mix and stir all ingredients in paella 

In rapid succession:

 Add
 

 Add inx mixture and again stir ingredients  

Add chopped up squid and shrimp to paella 

Finishing the Paella

Maintain a simmer across the entire surface until water goes below the rice. This will take attention to the heat levels. A happy paella is one where there is a uniform simmer all over the surface

The paella is ready when most of the water has disappeared. You can see this by wedging a spoon into the paella and smoothing over after.

Increase heat for 1-3 minute to develop a crust or socarrat at bottom of paella

Cover with newspaper for 10 minutes and then serve with lemon

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