To prepare the sauté:

1. Clean the cuttlefish and cut it into 1 cm dice
2. Heat a pan, add the oil and gently fry the onion until golden. Add the cuttlefish and the garlic. Then add the paprika and the chopped tomatoes
3. Reduce the mixture down to a sauce. Finally, add the saffron and a bay leaf

To prepare the seafood stock:

1. Clean the rockfish and wash out its blood. Thoroughly rinse the crab and mantis shrimp
2. Heat a pan and fry the fish and seafood until golden
3. Then add the onion garlic, a bay leaf and the water
4. Bring to the boil, strain and reduce to 700ml

Finally, in a small paella pan lightly fry the rice with the sautéed cuttlefish until it takes on a pearly tone. Add the seafood stock, season with salt and pepper and leave to simmer for a few minutes. At the same time lightly fry the cuttlefish arms.

To finish serve the dry rice on a plate with the cuttlefish arms.