Spanish Seafood Paella - 2

Cooking Steps 1. Soak clams in salt water to purge sand; trim shrimp whiskers and remove vein; wash squid and cut into rings. 2. First, sauté shrimp heads and shells in a pot to extract shrimp oil. Add 500ml-600ml of water, bring to a boil, skim off foam, and strain to get shrimp broth. Set aside. 3. Heat olive oil in a frying pan and sauté shrimp and squid until half-cooked. Remove and set aside. 4. In the same pan, sauté minced onion and garlic until fragrant. Then, add diced tomatoes and bell peppers and stir-fry. 5. Add white rice and stir-fry evenly, allowing the grains to absorb the oil. 6. Add saffron (or turmeric powder) and paprika powder. Pour in the prepared shrimp broth, bring to a boil, and season. 7. Add clams, mussels, and the half-cooked shrimp and squid. From this point on, be careful not to stir the rice. Cover and simmer over low heat for about 15-20 minutes, until the liquid has evaporated and the rice is cooked through. 8. Before serving, turn the heat to high for about 10-15 seconds until you hear a sizzling sound. Turn off the heat, let it rest for 5 minutes, and garnish with lemon slices to complete.