Place the fish broth in a saucepan and bring to a simmer. Add a pinch of saffron.
Bring the entire surface of the paella pan to an even temperature over medium heat.
Add the olive oil to the paella pan followed by the onion.
Once the onion starts to sweat (about 4 minutes) , add the red pepper and stir.
Gently cook for 5 minutes. Add the garlic and smoked paprika and cook for another 2 minutes.
Add the grated tomato and let simmer for another 10 minutes stirring every 2 minutes.
The sofrito should be thick and have a vibrant color. Make sure not to burn.
Move the sofrito to the center of the pan.
Add the squid around the sofrito and let cook for about 5 minutes without moving to make sure it gets a nice golden color.
Reduce heat and add the dry rice to the paella pan and mix everything together.
Make sure the rice its evenly distributed in the entire surface of the pan.
Add the warm broth to the paella pan and bring to a boil at high heat.
Season with salt and cook for 20 minutes.
Lower the heat and add the cockles. Cook for another 10 minutes or once the cockles start to open.
Try the rice and adjust seasoning if necessary.
Serve with a squeeze of lemon or aioli.