Spanish seafood stew from Valencia

Heat a 32 cm paella pan over medium heat with the olive oil.

Fry the baguette slice, peeled garlic cloves and blanched almonds 3 to 4 minutes until lightly golden, then remove.

Cut the squid tube into rings a quarter inch thick.

In the same pan saute the squid rings 1 to 2 minutes without browning, then remove.

In the same pan saute the chopped onion 3 to 4 minutes until slightly translucent, mixing continuously.

Add the paprika and mix in quickly so it does not turn bitter.

Add the chopped tomatoes, season with salt and pepper and cook 5 to 10 minutes, mixing every 1 to 2 minutes.

Pound the fried almonds and garlic with the parsley, saffron and salt in a mortar until well mashed.

Add the fried baguette and pound to a paste.

Add the fish broth to the pan, mix gently and simmer about 10 minutes.

Pat the cod dry, season on one side and cut each fillet into two pieces for eight in all.

Pat the shrimp dry and season on one side.

Scoop some broth into the mortar, mix, and stir the almond and garlic paste into the pan.

Lay the cod in a single layer and simmer 2 to 3 minutes, then flip each piece.

Add the squid rings and the shrimp, spread them out and push them down into the liquid.

Cook another 2 to 3 minutes until the seafood is just cooked through.

Off the heat, serve from the pan topped with chopped parsley.