• Remove the heads of the langoustines and peel them.
• Cut the langoustines in thirds and reserve in the fridge (we will use them later for the rice). We will use the heads and shells for the stock.

Make the langoustine stock or fumet:

• In a stockpot, add 1 Tbs olive oil and sauté the langoustines shells and heads (I like to lightly season them with a pinch of sea salt first).
• Add the sliced leek and 1 tomato (previously cut into smaller pieces), 1 clove of garlic and 2 sprigs of parsley. 
• Add 6 cups of water and 2 tsp salt and bring to a boil. 
• Lower the heat to medium and continue cooking for another 20-30 minutes. If a foam forms on the surface, remove it with a shallow spoon (they are impurities and need to be removed).

While the fumet is cooking, prepare the sofrito:

• Dice the pepper and the onion into small pieces. Peel the tomatoes (you can do this by submerging them into boiling water for a few seconds, this helps them release the peels more easily). Purée the tomatoes in a food processor or chop them finely (see note 1).
• In a stockpot, an earthenware casserole or a cast iron casserole, add 3 Tbs olive oil. Sauté the onion until translucent. Add the pepper and the garlic cloves and sauté until soft. Add the tomato puré and cook at medium heat until the liquid has almost evaporated, 15 to 18 minutes. Add the pimentón.
• Pass the stock through a food mill or a colander and discard the solids (see note 2).
• Add 4 cups of fumet to the sofrito. Add the saffron. Cook for a few minutes and adjust for salt.
• Using an immersion blender, liquify the soup until thin. At this point, add the rice. From this point on, you will need to watch closely and stir once in a while for the next 12 minutes. After this time, add the langoustine pieces and stir. Cook for an extra 3 or 4 minutes until the rice reaches the right point of doneness, tender but not too soft.
• Add the remaining minced parsley. The rice should be soupy —add a few more spoonfuls of stock if necessary.
• Serve immediately in shallow bowls.