"81/3 cups water 1/2 pound small clams, purged of sand (see Note) Salt 1/2 pound mussels, scrubbed and debearded 1 pound monkfish steaks, or 10 ounces grouper fillets, or another firm-fleshed white fish steak or fillet, deboned and broken into pieces Freshly ground pepper 6 tablespoons extra-virgin olive oil Flour for dredging 1 green bell pepper, cored, seeded, and cut into 1inch-square pieces 1 pound cuttlefish or squid, cleaned and cut into 2by-1/2-inch pieces (see page 35) 18 large raw head-on shrimp with shells 1 garlic clove, finely chopped 4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see page 23) 1/2 teaspoon sweet pimentón 2 pinches saffron threads (about 20 total), lightly toasted and ground (see page 30) 3 cups short- or medium-grain rice"