Traditional Spanish Cuttlefish Paella - What Dad Cooked

Ingredients

• 500g of cleaned cuttlefish frozen – or squid or monkfish
• 300g Calaspara or bomba paella rice
• 1 large green pepper
• 3 large garlic cloves
• 900ml light fish stock or chicken stock
• 125ml dry fino sherry or dry white wine (optional)
• Half guajillo dried red chilli or 1/2 tsp dried chilli flakes (more or less depending on taste)
• 2 bay leaves
• 1 tsp dried oregano
• Large pinch saffron
• 200g tomatoes
• ½ head radicchio or 100g washed and dried spinach
• ¾ cup fresh or frozen peas
• ½ cup chopped parsley
• 1 tsp Sweet smoked paprika
• 1 or 2 lemons