Chop 1 paprika, 1/2 onion and 1/2 tomato thickly. Slice 1/4 onions, 2 shallots, and 1 garlic.

Seaweed clams, rinse them in salt water, remove the head of the shrimp, remove the intestines, and marinate them with 1t of olive oil, 1t of paprika powder, and 1pinch of salt.Peel and prepare the squid, cut it into bite-sized pieces, add 2 tons of olive oil, 1t of lemon juice, 1t of paprika powder, and a little salt to marinate it.

Grease a heated pan with olive oil and stir-fry sliced onions, shallots, and garlic. When the vegetables become translucent, add clams and shrimp heads and stir-fry for another minute.

Pour white wine into a pan of 3 and boil it for 3 to 4 minutes with the lid on. When the clam opens its mouth, turn off the heat and strain the clam soup through a sieve. Add 1/2 cup water to the clam soup to complete the seafood stock.

Put 3 tons of olive oil in a heated pan, stir-fry paprika, onion, and tomato minced at 1 over medium heat, and when the onion becomes translucent, add rice and stir-fry until the rice becomes transparent, then add 4 broth and saffron and boil. Add the stock about 1cm above the rice.

Heat another pan, put 2 tons of olive oil, and stir-fry the cuttlefish quickly over high heat, and when the flesh turns white, take it out and stir-fry the shrimp right away.

1 cucumber and 1/2 onion. Grind 2 cilantro in a blender and add 1t of lemon juice. Season with salt to complete the cucumber gaspacho.

The ramie clams of 4 are sliced flesh and placed on the skin again and marinated in basil, parsley, and olive oil. Place the finished paella on a plate and top with ramie clams. Serve with 7 cucumber gaspachos.