Warm 2½ cups of fish broth with 1 pinch of saffron threads and keep it hot.
Heat ⅓ cup of olive oil in a paella pan over medium-high heat. Sear 1 squid tube, cut into rings, until lightly golden, then set aside.
Lower the heat to medium. Cook ½ finely chopped onion, ½ finely chopped red bell pepper, and 3 minced garlic cloves until soft.
Stir in ½ cup of tomato sauce and ½ teaspoon of smoked paprika. Return the squid, pour in the saffron broth, season with salt and bring to a boil.
Scatter in 1 cup of Spanish round rice and spread it evenly. Cook for 5-6 minutes, then nestle in 12 jumbo shrimp and 8 cleaned mussels.
Lower the heat to medium-low and simmer until the broth is absorbed. Raise the heat to medium-high for 1-2 minutes to crisp the bottom, then cover and rest for a few minutes.
