Prepare the ingredients:
* Trim the whiskers from the prawns and striped shrimp, rinse, and drain.
* Rinse the squid rings, drain, and cut into small pieces.
* Cut the octopus into small pieces, reserving it with its juices.

Pour a generous amount of olive oil into the paella pan, sprinkle a few pinches of salt evenly over the surface, and quickly sear the prawns and striped shrimp on both sides. Remove and set aside.

Add the squid to the pan and sauté for a couple of minutes. Add the peeled shrimp, cook until they release their liquid and turn pink, then add the octopus with its juices and a few grinds of five pepper blend. Mix and sauté for a couple more minutes.

Add the tomato paste and stir to combine. Add the paprika and cook, stirring constantly, for one minute.

Pour in the seafood stock and food coloring, bring to a boil, then simmer over low heat for 10 minutes.

Add the rice and cook over medium heat for 8 minutes. Arrange the prawns and striped shrimp on top, then cook over low heat for another 12 minutes. Turn off the heat, let rest for 5 minutes, and enjoy.