Start by finely mincing 5 cloves of garlic and cutting some small florets from a head of cauliflower, as well as cutting a red bell pepper into thin strips

Grab a large fillet of fresh cod and cut it into small cubes

Add 3 cups of fish broth to a sauce pan and heat it with a medium-high heat

Using a paella pan or any other type of large frying pan, heat it with a medium heat and add ½ cup of extra virgin Spanish olive oil

Once the oil gets hot, season it with some sea salt and add the red bell pepper strips and mix with the oil, after about 4 minutes remove the bell pepper strips from the pan and set aside

Next add the cauliflower florets to the pan and cook for about 5 minutes, then make a well in the middle of the pan and add the cubes of cod and cook for about 4 minutes

Add another well in the middle of the pan and add the minced garlic and cook for about 1 minute

Add 1 teaspoon of smoked paprika and mix everything together

Add ½ cup of tomato puree, a generous pinch of sea salt and mix everything together

Now evenly distribute 1 cup of round rice into the pan along with a pinch of saffron in powder form and mix together and cook for about 4 minutes

Next add the 3 cups of boiling fish broth into the paella pan and start creating little pockets with a spoon to distribute the rice throughout the pan

5 minutes after adding the broth lower your fire to a LOW heat and let it simmer for about 10 minutes, then design the red bell pepper strips on top of the rice, turn off the fire and cover the paella and let it sit for about 5 minutes

Garnish the paella with some lemon wedges and eat it straight from the pan