Spanish Paella

In a large skillet or a paella pan, add olive oil, onion, and cook until soft. Add garlic and cook for a minute more. Add tomatoes, sugar, salt, sweet paprika, and saffron threads. Stir well and cook until tomatoes are thickened, about 5 minutes.

Add cleaned squid and cook for 1–2 minutes. Add rice and toss to coat.

Combine stock and wine in a saucepan and bring to a boil. Pour over the rice and bring to a boil again. Give it a taste and add salt, if needed. Spread the rice out evenly and leave it like that. Don’t stir it anymore.

Cook for 20 minutes, over low heat. Move the pan all the time to cook the rice evenly. After 10 minutes of cooking, add shrimp. Just lay them on top of the rice. Cook until one side has become pink, then turn over and cook another side.

If the rice looks too dry, add more hot stock. Remove from heat and cover with foil. Let sit for 10 minutes.

In the meantime, throw mussels in a pot with a cup of water and cover with a lid. Steam until they open; it should take only a minute or two. Discard the ones that haven’t opened.

Remove the foil and arrange the mussels on the rice. Garnish with some lemon wedges.