In a pot, add the white wine, clams, and mussels. Cover and cook until they open, about 2-3 minutes. Set them aside.

Place the paella pan over the heat and sauté the squid rings and prawns (I removed the heads for the stock).

Sauté for a couple of minutes, then set them aside.

Remove them from the pan. Finely chop the onion and leek, and sauté them in 2-3 tablespoons of olive oil. Add the saffron strands.

Once the vegetables are soft, add the rice and stir. Then add the tomato and mix well.

Next, pour in the fish stock (I had it strained and hot).

Stir gently to spread the rice evenly in the pan, then let it cook for 18 minutes.

At this point, add the small shrimp (I also removed their heads) and season with salt.

About 5 minutes before the paella is done, add the reserved mussels (with half the shell removed), clams, and squid rings.

When the time is up, turn off the heat and let the paella rest for 5 minutes. Ready to serve!