We put a pot to heat, adding a good dash of olive oil and sauté the chopped red pepper.
When the pepper is already soft, add a chopped garlic and lightly sauté until it starts to get browned.
Add the chopped squid rings and sauté them for 10 minutes.
After 10 minutes, add the tomato sauce and continue sauté for 10 minutes more.
Add the rice to the pot and mix everything.
When it gets ready, add salt, paprika and stir everything to prevent its burning.
We add already heated fish broth and cook for 7 minutes over heavy fire.
After this, lower the fire, add the chopped lobster, mussels and clams. We sauté for 8 minutes over medium heat.
Brewing
When it is ready, remove the pot from the fire and let the rice brew for 5 minutes before serving it.