Carefully clean the leeks, cut away the roots. Remove the skin from the carrots, shallot and garlic. Cut all vegetables into cubes. Heat the olive oil in a large frying pan. Briefly sauté the prepared ingredients with the parsley sprigs. Add white wine and fish stock and let it boil. Season with saffron, salt and pepper and cook on low heat for about 15 minutes. Strain the stock and return it to the frying pan.
In the meantime, clean the mussels under running water with a brush and remove their shells. Rinse the cuttlefish thoroughly under running water, remove the insides and, using a sharp kitchen knife, cut the small pieces of ink and the head into small pieces. Cut the cuttlefish into rings. Rinse the coquilles Saint-Jacques after they have cooled down and dry them with kitchen roll. Cut large specimens in half.
At the beginning put the cuttlefish in the saffron stock form and make it on medium fire for about ten minutes. Now turn the temperature as low as possible and add the remaining seafood. Cover and cook for three to four minutes before reaching boiling point. Lift everything out with a skimmer. Break the shrimp out of the shells and remove the intestines. Separate the mussels from the shell halves, discarding closed specimens as they are spoiled.
For the sauce, stir the lemon zest and juice with the olive oil. Stir the hot saffron stock into the sauce by the tablespoonful so that it binds slightly. Season with salt and pepper
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