Peel some of the shrimp and set aside the shells for the stock. Reserve several whole shrimp for decorating the paella. Sauté the shrimp shells in a little olive oil for one minute, then cover with water and simmer for 15 minutes to make a stock.

Chop the onion and bell peppers into small pieces, mince the garlic, peel the tomatoes, and grate them.

Clean the squid and cut it into rings.

Sauté the onion and garlic in olive oil. Add the bell peppers, cook for a couple of minutes, then add the tomato. Add the squid, mussels, and shrimp, and cook for 4 more minutes.

Add the rice and cover with 2 1/2 parts stock for every part of rice, which is about 4 cups (1 liter). If you have fish stock, use it; if not, use the shrimp shell stock or a combination.

Add salt and a few threads of saffron. Once it comes to a boil, cook over medium heat for about 18 minutes. For the last 5 minutes, arrange the whole shrimp on top for decoration. When you turn off the heat, let it rest for 5 minutes before serving. Serve with a lime or lemon cut into wedges.