In a medium saucepan over medium heat, combine stock, 1 cup cold water, and saffron. Bring to a rolling boil. Medium-low heat should be used with a cover. Simmer continuously.

Meanwhile, heat 1 tablespoon oil in a 24cm (base) non-stick frying pan over medium-high heat. Add fish and cook for 1 minute on each side or until lightly golden. Transfer to a plate. Add the remaining 1 tablespoon of oil to the pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes, and paprika. Stir to combine. Using a spoon, spread the mixture evenly over the base of the pan.

Put half of the stock mixture in a frying pan and heat it up until it boils. Shake pan to distribute ingredients all over it (do not stir). heat to a medium setting. Cook for 10 minutes, uncovered and without stirring, or until stock is completely absorbed.

Press into the rice mixture as you add the prawns, squid, and mussels. When the liquid has been completely absorbed, add 1/2 cup of the stock mixture. Add fish and peas to the final 1/2 cup of the stock mixture as you repeat the process with the remaining stock mixture (this will take 15 to 20 minutes). Eliminate heat. for five minutes while covered. Add pepper for flavor. Serve.