Peel the shrimp and place the heads and shells in a large pot with a splash of oil.

Sauté well until they turn color, then use a wooden spoon to crush the shrimp heads to release their juices.

Add water with a little salt and bring to a boil for a few minutes to make a shrimp stock. Set aside.

Sauté the chopped onions, minced garlic, ñora pepper, tomatoes, and a pinch of salt.

Add a little paprika, yellow food coloring, and black pepper. Stir well, then add the rice.

Sauté the rice with the squid. Strain the shrimp stock.

Add the stock to the rice. Use one cup of rice for every 2 1/2 to 2 3/4 cups of stock.

Let the rice cook for about 15 minutes, then add the shrimp.

Let the rice cook for about 15 minutes, then add the shrimp.

Stir gently and add the langoustine, clams, and mussels.

Arrange them decoratively on the paella. Cut the roasted red peppers into strips and place them on top.

Let the rice finish cooking for a few more minutes, let it rest, and your seafood paella is ready to serve.