Heat a paella pan with a medium heat and add in the olive oil (the pan I used was 12 inches (30 cm) in diameter)

In the meantime, finely chop the onion, roughly chop the garlic and finely chop the red bell pepper

Add the chopped vegetables into the hot paella pan, mix continuously, after 3 to 4 minutes and vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

After 3 to 4 minutes and the grated tomato has slightly thickened, add in the fish broth and saffron, raise to a high heat and give it a gentle mix, once it comes to a boil add in the rice, give it one final mix so everything is evenly distributed, then simmer without mixing

In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into bite-size pieces, add the shrimp over paper towels as well and pat dry, season with sea salt & black pepper

After simmering the rice for 10 minutes and a lot of the broth has been absorbed but there is still plenty of liquid left, lower to a low-medium heat, add in the pieces of cod and shrimp, all in single layer and evenly spaced out, simmer for another 8 to 10 minutes or until all the broth has been absorbed and the seafood is cooked through, then turn it up to a medium-high heat and go for 1 to 2 minutes, this is to achieve the socarrat (caramelized burnt rice underneath), then remove the pan from the heat and cover with foil paper and a dish cloth

After 2 to 3 minutes uncover the pan, garnish with lemon wedges and fresh parsley, enjoy!