1 pinch saffron threads (soaked in 2 tbsp warm water)
1 tsp smoked paprika
1 tsp salt (adjust to taste)
½ tsp black pepper
Seafood:
½ lb squid or calamari rings
½ lb large shrimp (peeled, tails left on if desired)
½ lb mussels (scrubbed and debearded
½ lb clams (scrubbed)
½ lb firm white fish (monkfish, cod, or halibut), cut into chunks
