Clean and chop the fish, shells and shellfish

In a paella pan, sauté the onion, garlic, pepper and tomato in small squares with olive oil.

Place the shells of the sea. Cook for a few minutes (a broth will begin to form).

Place the 2 cups of rice and stir to mix with the other ingredients. Add 4 cups fish stock. Add one teaspoon of saffron, 2 teaspoons of salt, pepper and chicken thighs.

Even with liquid in the paella pan, add to the paella fresh peas, prawns, squid, octopus

Cook until the liquid is almost dry. At this time you can put some strips of pepper to decorate and some prawns with their shell.

Lower the heat and cover with aluminum foil.

Cook for 15 minutes and taste the grain. If ready, remove from heat and serve your seafood paella with a dash of olive oil on top to give it even more flavor.