Smoky Paella With Shrimp And Squid

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1/4 cup extra-virgin olive oil

1 pound large shrimp, shelled and deveined

Salt and freshly ground pepper

1 cup arborio or Valencia rice

1 tablespoon tomato paste

1 teaspoon hot smoked paprika

1 large garlic clove, minced

1 small pinch of saffron, crumbled

2 cups clam broth

2 cups water

1/2 pound baby squid, bodies cut into 1/4-inch rings

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