Peel and devein the prawns/shrimp then pat the shrimp and calamari dry with paper towels.
Place a large, deep pan (approximately 11-12inches/30cm) over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a little color develops but the seafood isn't cooked fully yet.
Remove the seafood from the pan and set aside.
In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
Pour in the stock then reduce the heat, partially cover and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
Season to taste and serve with lemon wedges and chopped parsley.