For the broth or stock, sauté the prawn shells and heads you won't use whole, along with the bay leaves, in a pot. As they cook, crush them to release as much flavor as possible. Add the brandy and carefully flambé. Once the flames die down, add 6 1/2 cups water (1.5 liters)—you'll only use about 4 cups (1 liter), but make extra just in case. When the broth is ready, blend it in the pot, then strain it. You'll have a delicious stock.

Make a paste by crushing the garlic, parsley, and some olive oil together. This will be the base for the paella.

Heat the paste in the paella pan, then sear the whole, shell-on prawns. Remove and set them aside.

With the prawns removed, add the squid (cook for a bit), then the clams (cook for a bit), the rest of the peeled and chopped prawns, the grated tomato, and a pinch of paprika. Stir everything together so it cooks evenly.

Next, add the rice and mix well, stirring for a few minutes.

Now add the hot, almost boiling broth—about 4 cups (1 liter). Reserve the rest in case you need more. Stir well, add the food coloring, and season with salt to taste.

Let the rice boil for 18 to 20 minutes.

Near the end, add the whole prawns back on top so they finish cooking.

This isn't part of the recipe, but if you make homemade aioli and mix a little with the rice, it becomes a real delicacy.