Finely chop the onion, garlic, and bell pepper. Grate or finely chop the tomato. Set each aside separately.

Add a generous amount of olive oil to the paella pan and sauté the seafood for 1-2 minutes. Remove and set aside.

Add the onion, garlic, bell pepper, and a pinch of salt. Sauté for 2 minutes.

Add the grated tomato and cook for 2 minutes.

Add the cuttlefish or squid, cut into cubes, and cook for 2 minutes.

Add 1/2 tablespoon sweet paprika and mix well.

Add the rice, a pinch of saffron (or 1/2 tablespoon food coloring), a little salt, and sauté for 1-2 minutes.

Add the hot seafood stock (use about 2 2/3 times the amount of rice). Cook over high heat for 7-8 minutes, then reduce the heat and cook until the stock is absorbed. The total cooking time is about 15 to 18 minutes.

When it starts to boil, add the small shrimp and large shrimp. Gently shake the pan to settle the rice, then do not stir again.

When finished (after 15-18 minutes), cover the rice and let it rest for about 4-5 minutes.