Heat 4 tablespoons of oil in a large pan, fry the fish until it becomes golden in color. Remove and set aside. Repeat with the squid, the shrimps and the mussels.
In the same pan, heat the 3 tablespoons of oil, fry the onions and bell peppers until tender crisp. Add the garlic, tomato, saffron, beef pepperoni, MAGGI Chicken Stock cubes, paprika and water. Sprinkle salt and pepper to taste. Simmer on low heat for 15 minutes.
Remove 2½ cups from the stock, reserve it, to be used as extra sauce for the paella.
Add the rice to the remaining stock, arrange the fish in layers, squid and the green peas cover and cook for 20 minutes or until rice is cooked.
7 minutes before the end of cooking, set the shrimps and mussels, on top of the other ingredients. Cover and continue cooking.
In a small pot, add the 2 ½ cups stock, add the dissolved corn flour, boil 3-4 minutes until sauce thicken.
Serve the paella in a wide shallow dish, with the seafood on top of rice, and the sauce aside.
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