Heat the olive oil in the pan over a medium-high heat then fry the onion and pepper until soft for about 8 minutes. Put in the squid and cook for 1~2 minutes. After that, add in the saffron and both types of pimenton. Stir for a minute over the heat then add the tomatoes and garlic.
2
Stir in the peas and herbs, then pour in the stock. Bring to a simmer, then stir in the pasta. After that, bring back to the boil and bubble over a medium-high heat without the cover for 5 minutes.
3
Push the prawns and mussels into the pasta, then simmer for 5 minutes. Then, cover the pan with 2 sheets of thick foil and simmer again for 5~10 minutes over the heat until all the mussels are heated through.
4
Turn off the heat and set aside for the dish to rest for 5 minutes. Make sure the foil sheets is still covered while resting. After that, uncover the sheets and serve with the lemon wedges.
