1. Generously oil the paella
2. Lightly fry the shellfish over low heat and set aside
3. Salmorreta: fry the tomato, garlic and parsley in the paella. Then whip the three ingredients
4. Sauté the onion, browning it a little and removing it to the corners
5. Over low heat, fry the cuttlefish, browning it a little and remove to the corners
6. Over very low heat, fry the ñora and paprika
7. Add and cook the salmorreta
8. Fry the rice (nacarar)
9. Add the broth
10. Salt control (correct if is necessary)
11. Stir and evenly distribute the rice and the rest of the ingredients
12. Raise the fire to the maximum 5 minutes and the rest at medium/minium power
13. At the end of cooking, when there is little broth left and the rice is about to appear, add the prawns
14. SOCARRAT at minimum heat