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Roughly chop the red and yellow capsicum and begin to fry in a large pot with olive oil. Add the crab (shell included) to the pot.
Add the smoked and spicy paprika, and salt. Finely dice the onion and add to the pot with the garlic.
Slice each squid into roughly three strips and add. Follow by adding the pasta, saffron and tomatoes. Stir the pot and then add the white wine. Add the fish stock, parsley, and simmer for 30 minutes.
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