Gently pound the garlic using a mortar and pestle tool. Grind until the texture becomes smooth similar to a paste.
Combine the parsley, salt, garlic paste, paprika, and 2 tablespoons olive oil in the same mortar and pestle tool (mortar and pestle is also known as almires or dikdikan) and then continue to grind using the pestle until the entire mixture turns into a paste. Set aside.
Heat the pan. Pour the remaining olive oil on the paellera or pan.
Fry the tiger shrimp and shrimp for 1 minute per side. Remove the shrimp and squid and put in a plate.
On the same pan with the remaining oil, saute onion and tomato.
Add the green peas and paste mixture (this is the mixture from step 2). Stir.
Pour-in water and clam juice. Let boil.
Add the saffron and paella rice. Cover and adjust the heat to low. Cook for 20 minutes.
Arrange clams, mussels, shrimp, squid, and roasted bell pepper.Cover and continue to cook for 8 minutes or until the rice is done. You can add more water if needed.
Arrange the lemon wedges on the side.
Serve. Share and enjoy!
