Peel and half the shallots. Preheat a griddle pan on a medium high heat with the olive oil, add the shallots and cook on each side for around 5 minutes – until beginning to soften and char marks appear.
Place a large deep pan, approximately 11-12 inches wide, over a high heat. Drizzle with olive oil and add the prawns and calamari. Sear for a couple of minutes until a little colour develops but the seafood isn’t fully cooked yet. Remove the seafood from the pan and set aside.
Put the same pan on a medium heat, add some more olive oil and the 2 finely chopped shallots and garlic. Cook for around 6 minutes, until translucent.
Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
Pour in the stock then reduce the heat, partially cover, and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
Tuck in the seafood and echalion, cover again, then cook for another 5-7 minutes until the seafood and rice are fully cooked.