FOR THE FISH BROTH – 2 fish heads (about 1 lb [0.48 kg] in total) – Peels and heads of shrimp listed below – 12 strands saffron threads – 3 bay leaves – 3 garlic cloves crushed – 1 red onion chopped – 1 bunch parsley chopped – 1½ teaspoon of salt (or more, to taste) – ½ teaspoon of freshly-cracked black pepper (freshly-cracked, or ground), (or more, to taste)
FOR THE RICE – ¼ of olive oil – 1 red bell pepper – 1 tomato (large), diced – ¼ cup peas – ⅓ cup of pitted black olives – 1 once of cuttlefish ink [30 ml], or squid ink (about 1 tablespoon) – 3 cups rice – 2 pound of shrimp (large, uncooked and peeled), [1.8 kg] – 2½ pounds of seafood mixture with mussels and clams [1.8 kg] – 1 quart of fish broth (per instructions below)