Heat plenty of olive oil with plenty of salt.
Add onions, garlic and paprika and fry on the highest heat until the vegetables are almost translucent.
Add tomatoes and fry briefly.
Add the squid and fry briefly.
Add 2 teaspoons of paprika and fry briefly.
Add rice, peas and 0.5g saffron and fry for 1 minute.
Top up with the fish stock, distribute everything well and bring to the boil. Reduce the heat to medium. Season the broth to taste, if necessary, season with salt. From this point on there is no more stirring!
Spread the seafood (unpeeled!) Evenly on the paella and press down. Place fresh mussels in the broth with the opening facing downwards. Pepper everything a little.
When the liquid has almost boiled off (after 15-20 minutes), cover with aluminum foil (or a large lid), switch off the stove and let it rest for 4-5 minutes.
Serve garnished with lemon wedges. (Do not squeeze the lemon yourself on the paella!) With a paella, it is desirable that the base is slightly burnt.