Zarzuela Is Catalonia's Fast, Festive, And Seafood-Filled Stew

Ingredients

• 1 pound skinless cod fillets, 1 to 1½ inches thick and cut into ¾- to 1-inch pieces
• 12 ounces extra-large shrimp, (21 to 25 per pound), peeled, deveined, and tails removed
• 8 ounces squid, bodies sliced crosswise into ½-inch-thick rings, tentacles left whole
• 1 teaspoon table salt, divided
• 1 cup dry white wine
• 2 tablespoons brandy
• 2 tablespoons lemon juice, divided, plus lemon wedges for serving
• ¼ teaspoon saffron threads, crumbled
• ⅓ cup slivered almonds
• ½ cup minced fresh parsley, divided
• 2 large tomatoes, halved through equator
• ⅓ cup extra-virgin olive oil
• 1 large onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
• 2 garlic cloves, minced
• ½ teaspoon paprika
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• 2 (8-ounce) bottles clam juice
• ½ cup pitted green Manzanilla olives, chopped
• 1 pound mussels, scrubbed and debearded