In the pan, Paellera, sauté the garlic in the oil, add the fish and squid rings, once sautéed, add the rice and the sofrito paste.
Sauté until well blended and add the boiling broth, for every 1 cup of rice use 2 cups of broth.
Cook for 5 minutes over very high heat, lower the temperature to medium-low, and season to taste. Don't stir the rice.
After 3 minutes, add the shrimps, mussels, clams, and lobsters and cover with an aluminum foil, turn the heat off, and rest off the heat for 5 minutes.
Traditionally Paella is eaten directly from the pan. Start eating from the perimeter of the pan and working toward the center. To accompany the Paella, you need nothing more than lemon wedges.