First prepare the shellfish stock, you will need about 750 grams of it. Then it is time to clean the mussels. Put some oil in a pan and heat it, then add the mussels and cover with the lid.

 

Cook them for 4-5 minutes over high heat, shaking the pan from time to time, so they will open. Turn off the heat and drain the mussels in a bowl on which you have placed a sieve, in order to filter them. Make sure to store some of their cooking liquid as you will need it later. Remove the shell of the mussels but leave a couple of them untouched to be used as a decoration on top of the paella when serving time comes. Remember to eliminate the mussels that have not opened.

 

Now move on to cleaning the squid: remove the pen and the tuft with the entrails attached, then remove the skin. Carefully rinse the inside of the squid, then cut it into round slices.

 

Now, prepare the other ingredients you will need for the preparation: peel and finely chop the onion, remove the seeds from the chili pepper and cut it finely, and peel the garlic clove, divide it in half and remove the inner core.

 

As for the shrimps and scampi, rinse them under running water and cut them along the belly with a pair of scissors: this way they will release more flavor during cooking. Prepare a pan for the paella: heat a little oil with the garlic clove, then add the shellfish and let them brown for 1-2 minutes on each side over high heat.

 

Once ready, transfer the shrimps and the scampi to a plate and set them aside. In the same pan, add the onion and sauté it over low heat for a few minutes, adding the chili pepper.

 

Now raise the heat slightly and add the squid. After a couple of minutes, remove the garlic and pour in the tomato puree. Also add the fumet and the liquid from the mussels you have kept aside. Flavor with saffron and paprika, stir and bring to a boil.

 

When the liquid has come to a boil, you can add the rice and the shelled mussels, then pepper and a just a pinch of salt, as the water of the mussels and the fumet will already be quite savory. Give a final stir and cook over low heat for about 18 minutes.

 

After the cooking time has elapsed, the rice should be dry and partially stuck to the bottom of the pan. At this point turn off the heat and arrange the shellfish on the surface, then add the mussels with the shells that you had kept aside. Serve.