Two seafood Paella

In the kitchen the skill of who prepares the food is as important as the quality of the ingredients themselves. This paella ingredients so brief but of such quality is proof of that. Simple, very simple, but impressive flavor.
Ingredients (2 people):
    A glass of bomba rice.
    Eight tiger prawns.
    Four medium prawns.
    A green pepper.
    A ripe tomato, peeled.
    One tablespoon of paprika
    Saffron strand.
    Extra virgin olive oil.
    Sal
Preparation:
 I always make paella in the same way for some time, and we love that we will change.
We started doing the fish stock with the heads of the prawns (I booked one for the photo), leaving cook in water (twice that of rice) for at least 20 minutes over low heat.
Braise (always in a metal paella, casseroles flee) and shrimp scampi. Remove and put aside for leisurely fry chopped green bell pepper. Sufficiently steamed whole peeled tomatoes to add to it and continue sautéing chopped calmly in the world, adding at the end the teaspoon of paprika. In the kitchen there is no hurry.
It's time to add a good quality rice (I love rice in paella type pump, absorbs flavors so it is delicious). The appropriate measure is the half cup per person.
Rehogas rice well with the above over low heat so that the rice absorbs all the liquid and previous flavors. (If you see that you have left over when oil is removed).
Incorporate the fish stock to the extent of two glasses of water for each of rice.
Tuestas in a pan the saffron and then mash in the mortar (please never dye, saffron is not that expensive and will dramatically change the taste of paella) and incorporate it to the paella distributing evenly throughout the container.
Add salt (always little, time will have to rectify). Before you eat the broth, when it begins to wane, and salt tests incorporate the delicious shrimp and crayfish. The pump should boil rice about 18 minutes at medium heat.
Enjoy it with who most want this delight and tell me the result.