Warm the chicken stock in a small saucepan over low heat and add the saffron threads to steep for at least 5 minutes.
Heat the extra virgin olive oil in a wide paella pan or heavy skillet over medium heat.
Add the sliced chorizo and cook for 2-3 minutes until the fat renders and the edges become slightly crisp.
Stir in the diced yellow onion and red bell pepper, sautéing until the vegetables are softened and translucent.
Add the minced garlic, smoked paprika, sea salt, and black pepper, stirring constantly for 30 seconds until fragrant.
Pour in the tomato puree and Bomba rice, stirring well to ensure every grain of rice is coated in the flavorful oil and spices.
Pour the saffron-infused stock over the rice mixture and use a spoon to spread the rice into an even, flat layer.
Simmer the mixture over medium-low heat for 10 to 12 minutes without stirring to allow the traditional crust to form on the bottom.
Arrange the shrimp and cod pieces on top of the rice, pressing them down gently into the liquid.
Cover the pan with a tight-fitting lid or foil and cook for another 8 minutes until the seafood is opaque and the liquid is fully absorbed.
Remove from the heat and let the paella rest, covered, for 5 minutes to finish steaming.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for a bright finish.