Heat the stock in a saucepan and add the saffron. Keep it warm.

Place the paella pan on the stove and heat 3 tablespoons of olive oil on medium heat, Sauté the whole ñora pepper on all sides for about 1 minute. Remove from the pan.

In a small food processor, process the ñora and the tomato. Reserve.

Season the prawns with sea slat, add 2 more tablespoons of olive oil to the pan and sauté the prawns, about 30 seconds per side. Set aside.

Add the remaining olive oil to the pan and sauté the mixed seafood, about 5 minutes. Season with sea salt. Remove seafood from the pan and set aside.

Add the garlic thinly sliced and sauté for about 1 minute. Add the pimentón de la Vera and the tomato and ñora mixture. Add the noodles and mix with all the ingredients. Sauté for 1 or 2 minutes.

Add 6 cups of stock and raise the heat to high. Cook for 6 minutes, stirring to distribute all the ingredients. Add the seafood mix, stir to distribute in the pan and cook for another 4 to 5 minutes at medium heat to high, until the stock is almost absorbed. Distribute the reserved prawns on the pan and cook for another minute or two, without stirring (if necessary, you can add more stock by the tablespoon).

Remove the pan from the heat source and let rest for a few minutes before serving.