Add the vegetable broth into a sauce pan and heat with a medium heat

At the same time, heat a 12 inch (30cm) paella pan or large fry pan with a medium heat and add in the olive oil

After a couple of minutes add the strips of red bell pepper and cloves of garlic into the paella pan, mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, remove them from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and chopped green bell pepper, mix continuously, after 3 to 4 minutes and the onions are slightly translucent, add in the paprika, quickly mix together, then add in the grated tomatoes, mix together, and then simmer

In the meantime, add the sautéed garlic we cooked earlier into a mortar, along with the saffron, chopped parsley, and a pinch of salt, using a pestle, pound down on the ingredients until you get a paste-like texture

Once the grated tomatoes have slightly thickened, about 5 minutes, add in the rice, garlic mixture, and season with salt & pepper, mix together until well mixed, then gently add in the simmering vegetable broth, mix together, then mix every 3 to 4 minutes, which will help release the starch from the rice to end up with a creamy texture

In the meantime, add the cod fillets over paper towels and pat dry, then season with salt & pepper, and cut each fillet into bite-sized pieces

After simmering the rice for 13 minutes, which was 5 minutes shy of the rice being cooked in my case, add in the pieces of fish, gently mix with the rice, then add in the frozen peas, simmer for another 5 minutes or until the rice and fish are cooked through

Serve directly out of the pan, garnished with the strips of red bell pepper we sautéed earlier, enjoy!