STEP 01
Cook the chopped peppers in a pan for 15 minutes with oil, garlic, and a pinch of salt until tender. Then add the peas and continue cooking for 2 minutes.

STEP 02
In a saucepan, cook the cuttlefish and squid with oil, chopped shallot, salt, pepper, and a dash of wine for 15-20 minutes.

STEP 03
In a pot, open the clams and mussels with oil, garlic, chili pepper, parsley stems, and a dash of wine. Then, strain the cooking liquid through a sieve and set aside.

STEP 04
In a pan, sauté the king prawns and langoustines for a few minutes with oil, garlic, and a dash of brandy (these will be used for the final decoration).

STEP 05
In the paella pan, heat a dash of oil, add the rice, a pinch of salt, and toast it. Deglaze with wine, wait for the alcohol to evaporate, and then begin to add the hot clam cooking water and fish broth.

STEP 06
Add the vegetables, cuttlefish, and squid and continue cooking by adding more broth.

STEP 07
With 10 minutes remaining, add the shrimp and saffron dissolved in a bit of broth.

STEP 08
Add the clams and mussels.

STEP 09
With about 5 minutes left, transfer the paella pan to the oven and cook at 200 degrees Celsius for a few minutes, then switch to grill mode if necessary until a golden crust forms.

STEP 10
Finish the paella with the king prawns, langoustines, fresh parsley, and serve it immediately at the table!