Put olive oil in a paella pan and sauté the rice (about 100gr. per person) together with the saffron, then add the boiling fish stock over the rice, leave to boil for about 5 minutes. Then add all the previously peeled ingredients (the 2 bugres, the scallops, the mussels, the prawns, the crab meat and the spider crab meat) in an orderly fashion, leave to boil for another 8 or 10 minutes so that all the seafood is cooked and the rice stock has been consumed, set aside and leave to rest for a moment before serving.