Heat a large paella pan over low heat for a minute.
Add olive oil, onions, and peppers, and cook them for about ten minutes until vegetables become soft.
Add fresh tomatoes and cook for two more minutes.
Add diced cuttlefish, rock shrimp, chanterelles, saffron, and paprika and cook for another two more minutes.
Add rice and stir for two more minutes.
Season with salt and pour in fish stock. Stir rice to release its natural starch.
Five minutes after adding rice, place prawns on top of the boiling rice. Cook rice for 8 more minutes and take paella pan out of the heat to rest for five minutes