Roughly chop ½ onion, roughly dice 4 cloves garlic, roughly chop ½ green bell pepper and cut 2 potatoes (peeled & washed) into small ¾ inch (1.90cm) pieces

Heat a stock pot with a medium-high heat and add in ¼ cup (60 ml) extra virgin olive oil, after 1 minute add in the onion, green bell pepper and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in 1 tsp (2.30 grams) sweet smoked paprika and quickly mix together, then add in one 15 oz (410 grams) can diced tomatoes, the chopped potatoes, 2 tbsp (7.60 grams) freshly chopped parsley and season with sea salt & black pepper, mix together until well combined

Once well mixed, add in 3 cups (710 ml) fish broth and pinch in ¼ tsp saffron threads, mix together and bring to a boil, then place a lid on the stock pot and lower the heat to a low-medium

While the stew is cooking, pat down two 7 oz (200 gram) fillets of fresh tuna with paper towels, then cut each fillet into ½ inch (1.25 cm) pieces and lightly season with sea salt, pat down 10 raw jumbo shrimp (peeled & deveined) with paper towels and lightly season with sea salt, rinse 12 fresh clams under cold running water

After simmering the stew for 20 minutes, remove the lid, add in the tuna and the clams, place the lid back on the pan and cook for 3 minutes, then add in the shrimp and cook for another 2 minutes or until the clams are fully open, remove from the heat

Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, serve at once next to a crusty baguette, enjoy!