1 large onion, finely chopped5 tablespoons olive oil
6 garlic cloves, minced
2 tomatoes, peeled and chopped
1 teaspoon sweet paprika
Pinch of saffron threads
3 small squid, cleaned bodies sliced into 1/4-inch rings1 1/2 cups medium-grain Spanish paella rice
4 cups lobster (or fish) stock1 cup dry white wine
4 U5 colossal shrimps, peeled and deveined
2 # mussels, scrubbed and debearded
Saute the onion in the oil in a 15-inch pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the pink salt to taste the sweet paprika and saffron, stir well and cook until tomatoes are reduced to a sauce and the oil is sizzling. Add the squid and cook, stirring for about two minutes. Add the rice and stir well until all the grains are coated.
Separately, bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to. Stir well and spread the rice out evenly in the pan (do not stir again).
Separately, steam the mussels with chopped garlic, about 1/2 cup of white wine and 1/2 cup of water in a pan with a tight-fitting lid. As soon as they open, they are cooked.
Arrange the mussels on top of the paella.