Peel and dice the onion. Cut the fennel in half, remove the tough core and dice. Peel the red pepper, remove the seeds and cut into strips. Peel and finely chop the garlic. Pick the parsley leaves from the stalks and chop the leaves finely.
Prepare the squid by removing the head. Keep the tentacles to one side. Clean the inside of the body under running water and remove the cartilage. Remove the skin and chop the squid into 0.5cm thick rings.
Wash and de-beard the mussels. Throw any away that are open or damaged.
Remove the head and shells from 12 prawns and de-vein them by gently cutting down the spine and removing the black vein. Keep 6 prawns whole for the final presentation of the dish.
Bring the fish stock to the boil.
In a wide pan heat up the olive oil. Sweat the onions and fennel until soft. Add the peppers and cook until soft. Add the garlic and cook for 1 minute.
Pour in the white wine and reduce by half and then add the squid ink, smoked paprika and the saffron. Add the fish stock and bring to the boil. Reduce to a simmer and stir in the rice.
Cook over a medium heat for 12-15 minutes and then add the mussels, prawns, peas and squid. Continue cooking with a lid on for a further 5 minutes.
Check the mussels are open, that the prawns in their shells are cooked through, that all of the stock has been absorbed and the rice is tender.
Serve the paella with a sprinkling of chopped parsley and some lemon wedges.
«Add a little chilli or paprika to your paella for a warm and spicy kick.»