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1
In a pot, add the ingredients for the fish broth. Add the water, fish spines, onion, carrot, leek, and bay leaf. Bring to the boil and simmer 30 minutes. Once done, strain out all the ingredients leaving only the liquid.
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2
In another pot, make the seafood broth. Add the water, shrimp, lobster, and salt. As soon as it comes to the boil, turn off the flame. Let cool and peel the shrimp and lobster.
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3
In another pot with a lid, add the wine. Once hot, add the mussels and clams. Add the lid and let the seafood open and release their juices. Remove the meat from its shell add the meat back into the broth.
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4
Mix the 3 broths together.
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5
Separately, saute together the onion and 1 diced garlic clove.
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6
Once tender, stir in the sweet paprika.
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7
Add in the crushed tomatoes and simmer 8 to 10 minutes until the liquid has reduced.
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8
Pour the sauteed vegetables into a blender with a ladleful of the fish broth and blend. Add this mixture back into the broth along with the peeled and shelled seafood. Simmer on low to heat everything back up.
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9
Then make the picada or vegetable paste. In a mortar and pestle, grind together the garlic, almonds, hazelnuts, toasted bread, salt, and saffron. Drizzle in olive oil as needed to make a paste. When done you should not be able to distinguish any ingredient from the other.
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10
Add the picada to the soup and simmer 2 minutes. Salt to taste and serve.
