Clean the seafood. Soak the clams in plenty of salted water for at least one hour to remove any sand. For the Norway lobsters, remove only the shell covering the body for a decorative presentation, or peel them completely if you prefer. Peel the shrimp and set aside the tails and heads.

Sauté the shrimp heads in olive oil over high heat, pressing them to release their juices. Add the brandy and flambé. After a few moments, add water and simmer for 15 minutes. Strain the resulting broth and set aside. Steam the mussels with a small amount of water and the bay leaves, covered, until they open. Remove them as soon as they open, take them out of their shells, and set aside. Add the mussel cooking liquid to the shrimp broth.

In the same pot, add the clams, white wine, and some parsley. Cover and cook until the clams open. Remove them as soon as they open, let them cool slightly, then take them out of their shells. Strain the clam cooking liquid and add it to the broth you already have.

Season the shrimp tails with salt and quickly sauté them in a little olive oil over high heat, just until seared on both sides, then remove. Separate the Norway lobster legs and sauté them along with the bodies, just until browned on the outside—they will finish cooking later.

Clean the squid and cut it into rings or pieces. Since there is a lot of seafood, I prefer to cut it into pieces. Sauté the squid without adding salt (so it doesn't release water), just until seared on the outside, then set aside with the other seafood.

Finely chop the garlic and onion, then sauté them in the same oil. Season with salt and pepper and cook until golden and infused with the seafood flavors. If needed, add a bit more oil. Grate the tomatoes and add them to the pan. Adjust salt, add the sugar, stir, and cook until the mixture reduces by half.

Add the rice and saffron, stir, and cook until the rice is lightly toasted and the grains are separated. Pour in the reserved broth. If needed, add more water—the general rule is to use twice as much liquid as rice.

Preheat the oven to 400°F (200°C). Stir to distribute the rice evenly in the paella pan and add the seafood. Once the oven is hot, place the pan inside and bake for 15 minutes, gently shaking the pan by the handles occasionally to move the rice. If the rice needs more liquid and isn't done, add a bit more and bake for another 5 minutes. Once the rice is al dente, remove from the oven.

Let the paella rest for five minutes, then serve and enjoy!