1) In a heavy-bottomed saute pan, fry the onion, peppers, tomatoes and garlic in olive oil until soft.
2) Add the white wine and cook for about 10 minutes to reduce the liquid.
3) Add the water and saffron liquid and cook on a high heat for 15 minutes.
4) Add the clams, cuttlefish, prawns, hake, seasoning and pasta and continue to cook over a low heat for about 10 minutes, until the fish and pasta are tender and the liquid has been absorbed. Discard any clams that have not opened. Serve in individual dished.
Enjoy you meal!