To begin, heat the olive oil in a large, deep skillet or wide saucepan over medium heat. Add the chopped onion and red bell pepper, cooking for 5-6 minutes until they become soft and slightly golden. Stir occasionally to prevent browning.

Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, ensuring it doesn’t burn. Then, add the grated tomato or crushed tomatoes, stirring well. Allow the mixture to simmer for 5 minutes until it thickens slightly and the flavours meld.

Pour in the white wine and brandy, stirring to deglaze the pan. Let the alcohol evaporate for 2-3 minutes, enhancing the dish’s depth. Add the fish stock, saffron threads, bay leaf, sweet paprika, smoked paprika (if using), salt, and pepper. Stir well to combine.

Bring the mixture to a gentle simmer. Allow it to cook uncovered for 10 minutes, letting the flavours blend. Taste and adjust seasoning with additional salt or pepper if needed.

Add the white fish chunks, placing them gently in the stew. Cover the skillet and let the fish cook for 5 minutes over low heat to avoid overcooking and to keep the fish tender.

Add the mussels, clams, and squid to the skillet, nestling them into the broth. Cover and cook for an additional 5 minutes until the mussels and clams open. Discard any mussels or clams that do not open, as these are not safe to eat.

Add the prawns to the skillet and cover again. Cook for 3-4 minutes, or until the prawns turn pink and are cooked through. Be cautious not to overcook the seafood to maintain its natural tenderness and flavour.

Remove from heat and sprinkle freshly chopped parsley over the stew for a touch of colour and flavour. Serve Zarzuela de Mariscos hot, accompanied by lemon wedges for a fresh, zesty contrast. Pair with crusty bread to soak up the savoury broth, and enjoy this rich, aromatic seafood feast that captures the essence of Spanish coastal cuisine.