FOR THE FISH BROTH – 2 fish heads – Peels and heads of the whole shrimp – 12 strands of saffron threads – 3 bay leaves – 3 garlic cloves, crushed – 1 red onion, chopped – A handful of chopped parsley – 1 ½ teaspoon of salt – ½ teaspoon of freshly-cracked black pepper FOR THE RICE – ¼ cup of olive oil – 1 red bell pepper – 1 large tomato, diced – ¼ cup of peas – ⅓ cup of pitted black olives – 1 ounce of cuttlefish ink – 3 cups rice – 2 pounds of shrimp – 2½ pounds of seafood mixture with mussels, and clams – 1 quart of fish broth