Cut off the bulb from a scallion or spring onion and finely dice it, grab a handful of the tubelar green leaves and finely chop them, to end up with about 1/2 cup, finely mince 3 cloves of garlic, grab one 14 ounce cod fillet, cut it into 1-inch thick slices, then cut each slice into 3 pieces, add the pieces of cod to a bowl and season with sea salt and freshly cracked black pepper

Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin olive oil, 2 minutes later season the oil with sea salt and add the diced onion and the minced garlic, mix with the oil and cook for 2 minutes, then add the chopped tubelar green leaves and mix with the onions and garlic, 1 minute later add 1/2 teaspoon of smoked paprika and mix it all together, then add a 1/2 cup of tomato puree, season with sea salt and mix it all together until well combined, 1 minute later add 2 1/4 cups of fish broth, pinch in 1/2 teaspoon of saffron threads, season again with a little sea salt and give it a gently mix

Once the broth comes to a boil add the pieces of cod into the pan, mix them around so they are evenly spread out, then add 1 cup of round rice, mix the rice around so it is evenly distributed, after this point don´t mix the rice again, but you can give the pan a quick shake here and there, let it cook for 10 minutes, then lower the fire to a low-medium heat and simmer for 3 to 4 minutes, once there is very little broth left hit it to a high heat for 2 minutes to achieve the socarrat, then remove the pan from the heat and cover with a dish cloth, after letting the paella rest for 5 minutes uncover it and garnish with lemon slices, enjoy!