Rinse 10 fresh mussels under cold water, remove the beard and scrub them clean, then thinly slice 3 cloves of garlic, finely dice ½ of an onion and season 12 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper

Heat a large frying pan (that is large enough to hold the spaghetti noodles without breaking them in half) with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the olive oil add the shrimps seasoned side down, cook the shrimps for about 1 minute per side, after 2 minutes remove the shrimps from the pan and set aside

Using the same pan with the same heat add the sliced garlic and diced onion and mix with the oil, making sure to scrape everything that was left over from the shrimp, about 2 minutes later add 1 cup of diced tomatoes, season everything with sea salt, freshly cracked black pepper, a pinch of white sugar and ½ teaspoon of dried parsley and mix everything together, 2 minutes later add a ¼ cup of white wine and let it simmer for 2 minutes, then add 2 cups of water, season again with sea salt and add 1 packet of saffron in powder form (or you can use ¼ teaspoon of saffron threads) and give everything a gentle mix

Once the water comes to boil add 8 ounces/225 grams of spaghetti into the pan, as the noodles soften up you can move them around so they´re evenly distributed, after 6 minutes add the shrimps back into the pan along with the 10 fresh mussels, place a lid on the pan and lower the fire to a low-medium heat, after 5 minutes remove the lid, all the mussels should have opened (discard any that did not) and there should be almost no broth left in the pan, turn off the heat and transfer the pan to a flat surface

Serve directly from the pan, garnish with some slices of fresh lemon and a pinch of fresh parsley