Step 1: In a paella pan, heat olive oil and brown the garlic. Remove and set aside.

Finely chop the onion, add it to the pan, and sauté until soft. Remove and set aside with the garlic. In the same oil, add the shrimp and Norway lobsters, seasoned with salt and pepper, along with the diced cuttlefish. Cook briefly—once the shrimp and lobsters are golden, the cuttlefish will be ready. Remove and set aside.

Next, sauté the rice in the pan to seal it, similar to how you would for fideuá noodles. After stirring a couple of times, add the cuttlefish, garlic, onion, and the flesh of the ñora pepper (or paprika). Meanwhile, heat the fish stock and add almost all of it to the pan, reserving about 1 cup.

When the mixture comes to a boil, add salt, mussels, and clams. Do not stir. Once the mussels and clams open, remove them. When the rice has absorbed the stock, arrange the shrimp, Norway lobsters, clams, and mussels on top. Place the pan under the broiler in a preheated oven at medium heat.

Broil for about 8 to 10 minutes, watching closely in case you need to add a bit more stock. Once done, it's ready to serve.