We begin by making the seafood broth and to do this we cut an onion into large slices and we peel and cut the carrots.

We remove the first layer of the leek, we put it in pieces and save it.

We also clean the prawns and keep the heads saved for later. We can save some of them without cleaning them to be a decoration because they look very presentable in the paella.

We put a tall pan on the stove and sauté the onion, the carrots, and the leek in a bit of extra virgin olive oil for a few minutes.

We add the shells of the prawns and smoosh them so that way they release their juice. Cook for five minutes.

We add the hake head and bones, stir and add the water. Let it cook at medium heat for 20 minutes without covering it, removing all the foam that forms on the surface.

Meanwhile, in order to open the mussels, we put them in another pan (it can be small) on medium heat with some water for five minutes until they open up. The resulting juice is added to the broth.

Now we chop up the other onion, the pepper, and the garlic in little cubes. We also peel and grate the tomato.

Submerge the strands of saffron in a little bit of warm water (½ a cup) so that they release their aroma and color.

Now that the broth is done and the ingredients are prepared, we are ready to make the rice. We put the paella pan on the stove with a dash of olive oil (4 soupspoons).

When it’s hot, we sauté the onion and the garlic and when the onion begins to look transparent, we add the tomato, the pepper, and a pinch of salt.

We now add the calamari or the cuttlefish stirring it for one minute until adding the rice.

We sauté it until the rice becomes transparent and we pour a little bit of the broth. The amount should be two and a half times the amount of rice, about 1 liter.

We also add the saffron with the water and check to see if the salt level is correct. We let it cook without lidding it for 18 minutes.

During the 11th of 12th minute we add the clams and if we see that the rice needs a bit more broth, we add a dash more, little by little.

During the 14th minute we position the prawns and the mussels how we want them to look on top of the paella.

After the 18th minute we take it off of the stove and sprinkle a bit of parsley if we’d like, we cover it with a clean cloth for five minutes and after this time our delicious paella will be ready to be enjoyed at home with our family and friends.