Please found the fish stock recipe in our web page http://www.kikasbocadillos.com/recipe/fish-stock/
Clean and wash the seafood very well. Reserve half of the shrimp to decorate, cleaning the black vein, but leaving the head intact. Also reserve half of the shells to decorate at the end. Clean the black vein inside the remaining shrimp and cut them into squares. Cut the calamari into rings and fish and octopus into squares. Keep it.
Cut the onion, half green pepper, half red pepper, tomato and garlic in small squares. Cut the rest of the pepper on the julienne. Keep iy.
In a large and thick-bottomed paella pan, start by sautéing the onion and garlic cut into squares. Once the onion is crystallized, add the pepper cut into squares. Raise the temperature to high heat and sauté the seafood one by one for about two minutes each, starting with the shrimp, the squid, the octopus, the shells and finally the fish, avoiding that they fill you with water.
Remove the seafood from the paella pan, without putting out the fire, and add the saffron in it. Stir fry a few seconds and add the petit pois and then the rice. Add salt and pepper at this point and cover completely with the previously prepared stock, which must be hot at the time of throwing it into the rice.
Let cook the rice for about 30 minutes, moving the bottom with a wooden spoon, but without turning it over. After 30 minutes, add the seafood again, mix and add a little more stock. Let it cook until the rice is al dente, but juicy. Decorate with the shrimp and peppers that you previously separated, turning it every two minutes to allow them to cook with the steam of the paella. Taste the salt and texture of the rice for the last time and serve.