Heat a large deep fry pan or a stock pot with a medium heat and add in 3 tbsp extra virgin olive oil, after 2 minutes add in 10 raw blanched almonds and 4 cloves of garlic, sauté for 3 to 4 minutes or until golden fried all around, then remove from the pan and transfer into a mortar

Using the same pan with the same heat, add in 1 cleaned tube of squid that´s been cut into thin rings, mix with the olive oil and cook for 1 minute, then remove from the pan and cover with foil paper

Once again, using the same pan with the same heat, add in 1 onion roughly chopped and ½ red & ½ green bell pepper roughly chopped, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked paprika and 1 tsp dried thyme, quickly mix together, then add in ½ cup white wine, after 3 minutes add in 1 cup tomato sauce and season everything with sea salt & black pepper, mix together and raise the heat to a medium-high heat

While the tomato sauce is simmering, move back to the mortar with the almonds & garlic, add in 2 tbsp finely chopped parsley and a dash of sea salt, using a pestle pound down on the ingredients until you form a paste

After simmering the tomato sauce for 10 minutes and it has thickend up, add in 1 ½ cups fish broth, ¼ tsp saffron threads and the almond & garlic paste, mix together, once it comes to a boil, place a lid on the pan and lower the fire to a low-medium heat

Meanwhile, cut the cod fillet into 1 inch x 1 inch (2.50 cm x 2.50 cm) pieces and season with sea salt & black pepper, season 10 raw jumbo shrimp (peeled & deveined) with sea salt & black pepper and rinse 1 lbs fresh mussels under cold running water

After simmering the broth for 10 minutes, add in the pieces of cod and the clams, place the lid back on the pan and raise the heat to a medium-high heat, after 4 minutes and all the clams have opened, add the shrimp and the reserved squid, cook for 1 to 2 minutes or until the shrimp are fully cooked, remove the pan from the heat

Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!