Start by preparing your seafood for the stew. Thoroughly clean the mussels under cold running water, removing any beards and scrubbing the shells until they are clean. Season the cod fillets and shrimp with a pinch of sea salt and black pepper.

In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add the diced onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent and fragrant.

Add 1 teaspoon of hot smoked Spanish paprika and ½ teaspoon of dried thyme to the pot, stirring well to combine. Cook the spices for another minute to release their aromas.

Pour in ¼ cup of white wine, scraping the bottom of the pot. Allow the wine to simmer for about 2 minutes until it reduces slightly.

Stir in a 15 oz can of diced tomatoes, mixing them into the aromatic base. Season with a pinch of salt and pepper before adding 1 cup of fish broth and ½ teaspoon of saffron threads. Bring this mixture to a gentle simmer for about 5 minutes.

Once the broth is boiling, carefully place the cod fillets, shrimp, and cleaned mussels into the pot. Cover with a lid and cook for 5-6 minutes, or until the mussels open and the shrimp turn pink.

Remove the pot from heat and sprinkle freshly chopped parsley over the top. Serve the stew directly from the pan for a rustic presentation.