Finely chop the spring onion and garlic. Start heating the fish stock and preheat the oven to its highest temperature. (See attached fish stock recipe.)

In a paella pan, heat a little oil and sear the cooked octopus legs for 3 to 4 minutes. Remove them, cut the octopus into pieces, and set aside. Cut and set aside the squid as well.

In the same pan, add a little more oil and sear the jumbo shrimp for 2 to 3 minutes. Remove them, peel, and cut the shrimp into pieces.

In the same pan with a bit of oil, sauté the garlic and spring onion until soft. Add the paprika and ñora pepper paste, and mix well. Add the squid, then the crushed tomatoes. Continue cooking the sofrito until it is ready.

Once the sofrito is ready, add the rice and stir for two minutes. Add the fish stock (using a ratio of 1 part rice to 3 parts stock). Add saffron and salt to taste. Mix well, and when it starts to boil, begin cooking: 7 minutes on high heat, 2 minutes on low heat, and 9 minutes in the oven.

While it boils, add the chopped shrimp. After the first 7 minutes on high heat, reduce to low for 2 minutes and arrange the octopus pieces on top during this time.

After the 2 minutes on low heat, transfer the pan to the oven for 9 minutes at maximum heat. If the rice is too firm for your taste when you take it out, cover it for a few minutes. Serve and enjoy!