Start by making the fish stock with the fish trimmings early in the morning or the day before. Strain the stock and set aside.

Finely chop the vegetables and set aside.

Make a paste with the garlic, parsley, and saffron, and set aside.

Heat the pan over medium heat and sear the shrimp in the paella pan, then set them aside. (Do all these steps over medium heat.)

Add the squid to the pan, cook for a few minutes, then remove and set aside.

Add the chicken along with 1 tablespoon of the garlic-parsley-saffron paste and sauté for a few minutes.

Add the onion to the chicken, and after 3 minutes, add the peppers and mix well.

Return the squid to the pan. Make a well in the center of the ingredients and add the chopped tomato to brown it. Do not mix for the first minute.

Now mix all the ingredients in the pan for a few minutes, then add the paprika. After two minutes, add the saffron or coloring (preferably saffron) and mix well.

Add the remaining garlic-parsley-saffron paste and mix thoroughly.

In my family, we add the rice before the stock, mixing it well with all the ingredients in the pan. This gives the paella an amazing flavor.

After five minutes, increase the heat and add the fish stock to the pan. Mix well and cook for 15 minutes. Season with salt and pepper, leaving it slightly salty since the rice absorbs a lot.

After 15 minutes, add the mussels (previously cooked) and the clams, and cook for 5 more minutes.

Turn off the heat and cover the pan for 2-3 minutes.