Skaldjurspaella

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1. 1
   Heat the shellfish stock in a saucepan over a low heat and crumble in the saffron. Keep warm over the lowest setting.
2. 2
   Heat the olive oil in a paella pan and fry the ñora peppers over a low heat for 2 minutes. Remove the peppers from the oil and blend to a paste with the tomatoes using a blender or food processor; set aside for later.
3. 3
   Increase the heat to high, add the squid to the pan and sauté for about 7 minutes, or until golden in color. Season with salt. Add the garlic, closely followed by the paprika and the tomato and ñora pepper paste. Cook for about 2 minutes until the oil starts to separate from the tomato paste. Add the rice and stir for a couple of minutes, making sure all the rice gets coated with the oil.
4. 4
   Add the hot stock to the pan and give it a good stir to distribute the rice evenly. Taste and adjust the seasoning. Cook over a high heat for the first 10 minutes, then over a medium heat for 3 minutes, without stirring. Add the clams, prawns and langoustines, gently folding them through the rice and shaking the pan to flatten the paella. Let it cook for a further 4 minutes, without stirring, then let it rest off the heat for 5 minutes before serving.