Prepare the yellow bell pepper by removing the stem and seeds, then slice into 1cm strips. Peel the lower third of the asparagus and slice diagonally into 1cm pieces. Mince the garlic.

Clean the shrimp by removing the veins and pat them dry with a paper towel.

Break the spaghetti into 3cm pieces.

Heat 1 tbsp of olive oil in a pan over medium heat. Add the shrimp and squid, cooking until they change color, then remove from the pan.

In the same pan, add the remaining olive oil and garlic. Sauté over medium heat until fragrant.

Add water and paprika powder to the pan, stirring to dissolve. Mix in the salt and pepper, then bring to a simmer. Add the clams and cook on low heat until they open, then remove the clams.

Add the broken spaghetti to the pan, spreading it evenly. Cover and cook on low heat for 4 minutes.

Uncover the pan and add the shrimp, squid, clams, yellow bell pepper, and asparagus on top. Cover again and cook on medium heat for 3–4 minutes.