To begin, pull the Shrimp (12), Fresh Clams (to taste), Fresh Mussels (to taste), and Cod (1 pound) from the fridge so they don't hit the pot refrigerator-cold.
Cut the Cod into chunks and set aside.
Remove heads and shells from Shrimp to use in the seafood stock.
Roughly chop the Yellow Onion (2). Set half aside for later use.
Slice the Garlic (6 clove). Set aside 4 cloves for later use.
Time to make the seafood stock: Heat the Olive Oil (1/4 cup) in a large pan or stockpot over medium heat. Add the shrimp heads and shells and sauté until the shells begin to brown, about 8-10 minutes.
Add Water (4 cup), half the chopped yellow onion, Celery (6 stalk), 2 cloves of sliced garlic, Bay Leaf (3), Fresh Thyme (6 sprig), Black Peppercorns (1 tablespoon) and Salt (to taste) to the pot. Bring to a boil.
Reduce heat and simmer for at least 20 minutes.
Let stock cool and then strain through a sieve or colander into a new container to remove all solids.
Add the Saffron Threads (1 pinch) threads to Dry White Wine (1/2 cup) and set aside.
Place the Blanched Slivered Almonds (1/2 cup) in a food processor and blend into a fine grainy texture.
Chop the Cured Ham (1/2 cup).
In a large dutch oven or stockpot with Olive Oil (1/4 cup), fry the ham over medium heat until it releases its fat. Remove ham from the pot and set aside.
Add remaining chopped onions to the oil in the pot and sweat for 5 minutes.
De-stem and chop the Fresh Rosemary (1 sprig).
Add the remaining sliced garlic, chopped rosemary, Fresh Thyme (5 sprig), Smoked Paprika (1/2 teaspoon) and Cayenne Pepper (1 pinch) to the pot with the onions and stir to combine.
Add the saffron-infused wine and stir to deglaze the pot.
Chop the Canned Tomatoes (1 cup). If your canned tomatoes are pre-chopped, skip this step.
Add the chopped tomatoes to the pot and then stir in the Tomato Paste (1 tablespoon).
Pour in the seafood stock into the pot and bring to a boil, then reduce heat to a simmer. Add Salt (to taste).
Stir in ground almonds and simmer for 5 minutes.
Add the ham back to the pot.
Add shrimp and cod chunks and continue to simmer until shrimp are almost done, 3-5 minutes.
Zest the Lemon (1).
Gently stir in lemon zest.
Add Fresh Mussels (to taste), simmer for a minute, then add Fresh Clams (to taste). Cover the pot and turn off the heat. Serve when mussels and clams open.