Zarzuela (Spanish Seafood Stew)

Combine cod, shrimp, squid, and ¾ teaspoon salt in medium bowl; refrigerate until needed. Combine wine, brandy, 1 tablespoon lemon juice, and saffron in 1-cup liquid measuring cup and set aside. Pulse almonds in food processor until finely ground, about 20 pulses. Add ⅓ cup parsley and process until finely ground, about 10 pulses; set aside.

Place box grater in medium bowl. Rub cut side of tomatoes against large holes of grater until tomato flesh is reduced to pulp (skins should remain intact). Discard skins. (You should have about 1½ cups pulp.)

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, bell pepper, and remaining ¼ teaspoon salt, and cook, stirring frequently, until softened, 7 to 8 minutes. Stir in garlic, paprika, smoked paprika, and pepper flakes and cook for 1 minute. Add wine mixture and cook, stirring occasionally, until liquid has mostly evaporated, 4 to 6 minutes. Add clam juice, olives, ground almond mixture, and tomato pulp and stir to combine. Adjust heat to maintain vigorous simmer and cook, uncovered, until liquid has reduced and thickened slightly, 6 to 8 minutes.

Add mussels, cover, and cook for 4 minutes. Add seafood mixture and stir to evenly distribute, making sure all pieces are submerged in liquid. Cover and remove pot from heat. Let stand for 15 minutes, until shrimp, cod, and squid are opaque and just cooked through, gently stirring once halfway through resting.

Add remaining 1 tablespoon lemon juice and season with salt and pepper to taste. Garnish with remaining parsley and serve immediately, passing lemon wedges separately.