Add the fish broth into a sauce pan, pinch in the saffron and heat with a medium-high heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper and finely grate the tomatoes

Add the chopped onion, garlic and red bell pepper into the hot fry pan, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the grated tomato, mix together and then simmer

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the rice and season with sea salt & black pepper, mix continuously, after 2 minutes and the rice is lightly toasted, add in the saffron infused fish broth, mix every 2 to 3 minutes

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 small bite-size pieces, add the shrimp over paper towels as well and pat dry, then season with sea salt & black pepper

After cooking the rice for 15 minutes and you can see a lot of the broth has been absorbed but there is still plenty of liquid left, add in the seafood, give it one final mix so everything is evenly distributed, then place a lid on the pan and simmer for 3 to 4 minutes or until the rice and seafood are cooked through

Transfer into serving dishes and garnish with fresh parsley, serve at once, enjoy!