First, make a seafood stock: Peel the shrimp or prawns and sauté the shells in a saucepan with a little olive oil until they release their juices and the oil changes color. Add water and simmer for 15-20 minutes.

Peel and finely chop the garlic and parsley. In a skillet, sauté the garlic with the chili pepper, then add the onion and cook until soft. Stir in the ñora pepper paste, then add the flour. Cook for a minute to thicken the sauce, then add the seafood stock.

Add the fish fillets to the pan to cook. In a separate skillet, sauté another chopped garlic clove, add the clams, pour in the white wine, and cover until the clams open. Keep warm.

After the fish has cooked for about 3 minutes, add the shrimp (thawed if using frozen) or prawns and the reserved opened clams. Cook for another 5-7 minutes until the fish and shrimp are done. Serve immediately.