Heat the broth in a large pot. Stir in the saffron and keep aside.

Pat fish dry, sprinkle with salt and set aside for 10 minutes.

With a pestle and mortar, crush the parsley, garlic, thyme, and 1 teaspoon of salt. Add a little bit of water and all the paprika to form a paste.

Heat 6 tbls of oil in the paella pan (I used a 15") and slightly fry the fish for 1-2 mins and remove and set aside.  In the same pan add the remaining oil, onions, spring onions and capsicum and cook for about 5-7 mins till soft.  Add the paste, tomatoes and chilli powder and cook for further 5 minutes.

Add the broth and bring to a boil.  Sprinkle the rice evenly across the pan. Boil for 5 minutes stirring frequently. Now add the reserved fish and lower the heat. Do not stir after this point.  Cook for a further 10 minutes.  Taste for salt and add if needed.

Now carefully place the prawns, clams and mussels over the rice with the shells so the open facing up. Cover the whole pan with foil and cook for a further 15-20 minutes.  Remove from the heat and let sit for another 10 minutes.

Remove the foil, sprinkle chopped coriander and serve hot with lemon wedges.