Grab one Cod Fillet (14 ounce), cut it into 1-inch thick slices, then cut each slice into 3 pieces. Add the pieces of cod to a bowl and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
Separate the white and green part of the Scallion (1 stalk). Finely dice the white part.
Thinly slice the green part.
Mince the Garlic (3 clove).
Heat a paella pan over medium-high heat and add Extra-Virgin Olive Oil (1/4 cup). Heat for 2 minutes. Season the oil with Sea Salt (1 pinch) and add the white part of the scallion and garlic. Mix with the oil and cook for 2 minutes, then add the green part of the scallion.
After 1 minute, add Spanish Smoked Sweet Paprika (1/2 teaspoon) and mix it all together, then add Canned Tomato Purée (1/2 cup) and season with Sea Salt (2 pinch). Mix it all together until well combined.
After 1 minute, add Fish Broth (2 1/4 cup), pinch in Saffron Threads (1/2 teaspoon), season again with a little Sea Salt (1 pinch) and give it a gentle mix.
Once the broth comes to a boil, add the pieces of cod. Mix, then add Spanish Rice (1 cup). Stir the rice around so it's evenly distributed. After this point, don't mix the rice again, but you can give the pan a quick shake here and there. Let it cook for 10 minutes.
Lower the fire to a low-medium heat and simmer for 3 to 4 minutes. Once there is very little broth left, turn the burner to high heat for 2 minutes to achieve the socarrat (the crunchy bottom part of the rice), then remove the pan from the heat and cover with a dishcloth.
After letting the paella rest for 5 minutes, uncover it and garnish with Lemon (to taste), enjoy!