Authentic Spanish Paella

Method

1. First you want to cut up all your ingredients, mince cloves of garlic, dice the onion, dice the red bell pepper, also reserve the jumbo prawns that have been peeled and deveined and the cleaned mussels.
2. Slice the Chorizo.
3. Heat a paella pan or large frying pan with a medium-high heat and fry the Chorizo. Make sure it is nice and crispy. Add the garlic and fry for a minute more. Remove the Chorizo into a bowl.
4. Add 1/3 cup of extra virgin olive oil, once the oil is hot, season it with sea salt and add the onions.
5. After a minute or two add the tomato paste.
6. After 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, add 2 1/2 cups of broth and the saffron, gently mix everything together.
7. Once the broth comes to a boil, add 1/2 cup of rice to the pan and then gently distribute the rice throughout the pan with a wooden spoon, do not mix or stir the rice.
8. After 5 minutes of cooking add the prawns and the mussels, fish and Chorizo.
9. Cook for another 5 minutes and then lower the heat to a low-medium heat (do not stir the rice after this point, you can give the pan a quick shake once in a while)
10. After simmering for 10 minutes and there is very little broth left, turn the heat back to a medium-high heat for 1 minute. This is the technique to make the socarrat (burnt rice on the bottom of the pan).
11. Then turn off the heat, cover the paella pan completely and let it rest for 10 minutes.
12. Uncover the paella, garnish with freshly chopped parsley and a couple of lemon wedges