• To make the sofrito, place all ingredients in a food processor and process until smooth.
• Heat a large paella pan over high heat. Add cuttlefish and calamari and cook for 1 to 2 minutes, turning occasionally, until golden. Drizzle with olive oil, then add about 1 cup of the sofrito and stir gently to cover pan.
• Pour in hot stock and bring to the boil, then add rice. Add all the seafood, spreading it out evenly (for an attractive presentation), and cook for about 13 minutes or until the stock has been absorbed and the rice is almost tender. Add a splash of water if it gets a bit dry.
• Reduce the heat to low and cook, without stirring for a further 3 minutes to form a nice ‘soccarada’ or crust on the bottom. (If your hob plate is not as big as the pan, move the pan around a little during cooking to ensure the crust forms evenly). Remove the pan from the heat.
• If there is a still a little liquid, cover with a tea towel and leave for 2 minutes or so. Garnish with parsley and chives and serve warm, not steaming hot, with aioli and lemon cheeks.

TIP

• Any seafood can be used for this recipe or replace with diced chorizo and chicken thigh, however you need to brown this off first and cook in the paella from the beginning.