Paella a la Marinera (Fisherman’s Paella)

∙ 25 threads saffron, crushed (a heaping 1⁄4 tsp.)
∙ 500g white fish fillets, cut into 2” pieces
∙ Salt and pepper, to taste
∙ ½ cup extra-virgin olive oil
∙ 8 extra-large prawns, head in tact
∙ 300g squid, cleaned and cut into 1” pieces
∙ 1 tbsp smoked paprika
∙ 4 medium tomatoes, chopped
∙ 3 cloves garlic, minced
∙ 1 green capsicum, cored and chopped
∙ 1 small onion, minced
∙ 7 fish stock
∙ 2½ cups short-grain rice1
∙ 1kg mussels, cleaned

1. Put saffron and ¼ cup hot water in a small bowl; let sit for 15 minutes. Season fish with salt and pepper. Heat oil in a 16”–18” paella pan over medium-high heat. Add fish and prawns and cook, turning occasionally, until golden brown, about 5 minutes; transfer to a plate and set aside. Add squid, paprika, tomatoes, garlic, peppers, and onions to pan and cook, stirring often, until onions are soft, about 6 minutes. Add reserved saffron mixture and stock, season with salt, and bring to a boil over high heat.

2. Sprinkle in rice, distribute evenly with a spoon and cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes. Reduce heat to low, add reserved fish and prawns, and nestle in mussels; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes.

3. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving. Squeeze juice of a lemon over the top and serve with wedges for garnish.