Heat a large fry pan or stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic, thinly slice the celery and roughly chop the carrot (peeled)

Add the cut vegetables into the hot pan, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika, thyme and season with sea salt & black pepper, quickly mix together, then add in the broth, saffron and bay leaves, raise to a high heat

Once the broth comes to a boil add in the fideos, mix together and continue to cook on a high heat

Meanwhile, pat the cod fillets dry with paper towels, season with sea salt & black pepper and cut each fillet into small bite-sized pieces, pat the shrimp dry with paper towels as well and season with sea salt & black pepper

After cooking the fideos for 5 minutes, 2 minutes shy of being cooked al dente, add in the cod and shrimp, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the seafood is fully cooked through, then remove from the heat

Transfer into shallow bowls, squeeze in a kiss of fresh lemon juice over the soup and garnish with parsley, enjoy!