Finely mince 2 cloves of garlic, finely dice 1 onion, finely dice ½ of a red bell pepper, cut a cleaned tube of squid into small squares and chop a fillet of hake into 6 pieces.

Heat a large non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan.

Once the oil gets hot, season it with sea salt and add the squid squares, cook for about 2 minutes, remove from the pan and set aside.

Add the diced onion to the pan and cook for about 3 minutes, then add the 2 minced garlics and cook for about 30 seconds, add the diced bell pepper and mix everything together and cook for about 3 minutes.

Add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, a pinch of sea salt and mix everything together.

Next add 1 ½ cups of tinned diced tomatoes, a pinch of white sugar, a pinch of sea salt and mix everything together.

After cooking the tomatoes for 5 minutes, add 1 ½ cups of fish broth to the pan, ½ cup of water, a pinch of saffron in powder form and gently mix all the ingredients in the pan and turn up the heat to a medium-high.

Once it begins to boil, lower the heat to a LOW heat.

Grab a small non-stick frying pan and dry roast 10 blanched almonds for about 4 minutes, then add to a mortar along with 2 tablespoons of fresh parsley and mash together until you form a paste, then add 1 tablespoon of extra virgin Spanish olive oil, mix well and add the mixture to the pan with the rest of the ingredients and mix.

After about 10 minutes, add the 6 pieces of hake to the pan, add the cooked squid you set aside, about 10 jumbo shrimp, 8 fresh mussels and cover the pan.

After about 5 minutes remove the lid and all the mussels should be open and the fish perfectly cooked, remove from the heat.

Garnish with some fresh parsley and serve straight from the pan.

Enjoy!