Sauté the vegetables until golden. Add the mixed fish and cover with water. Simmer lightly for about 20 minutes. Strain and set aside.
Heat the Spanish olive oil and gently fry the garlic, then add the chopped ñora pepper, pimentón and threads of saffron. Cook for 2 minutes over very gentle heat and add the grated tomato. Cook for 15 minutes over low heat.
Cuttlefish and squid ink ice cream
Cut the onion and green pepper en brunoise. Gently sauté the onion, pepper and garlic, add the cuttlefish and squid trimmings, deglaze with red wine and reduce to boil off as much alcohol as possible. Add cuttlefish and squid stock to cover. Simmer gently for about 20 minutes, then add the ink, skimming constantly. Salt to taste and transfer to Pacojet containers. When frozen, blend until creamy.
Sauté the fresh cuttlefish and squid tentacles. Add the rice and cook over medium heat. Add the sofrito and the boiling stock (1 part rice to 2 parts stock), stir for the first 5 minutes, then leave to cook for another 15 minutes without stirring. At minute 18 add the shrimp tails and mussels.To cook the red shrimp, place on the hot grill on a layer of rock salt. (A medium-sized shrimp will take about 4 minutes on each side to cook).