Set rice and water to boil in a medium pot. Add a pinch of saffron and salt. Bring to a boil, cover and simmer on low until tender, about 20 minutes.
Place seafood in a bowl and toss with oil, salt, pepper, smoked paprika, garlic and lemon zest. Set aside.
Preheat oven to 400F
In large skillet, brown the chorizo (or soy chorizo), breaking in to small crumbles. Once broken down and cooked through about 10 minutes, using a slotted spoon, remove from pan, and set aside. Drain oil, wipe out pan.
In the same pan heat 1 T oil over medium high heat. Add onions, carrots, bell pepper and celery. Stirring, cook for 2-3 minutes before turning heat down to medium. Cook 8-9 minutes, stirring often. Add garlic. Saute 2-3 more minutes. Veggies should be tender.
Make a well in the middle of the veggies and add the tomato paste directly to the middle of the skillet. Stir and brown the tomato paste, for about 2 minutes in the center of the skillet. (This will add depth)
Add wine, stock, smoked paprika, bay leaves.
Bring to a simmer and simmer for 5 -7 minutes until liquid is reduced by half.
Add beans and browned chorizo.
Season generously with salt and pepper, tasting.
Nestle the fish and seafood in the stew, pouring any leftover marinade right over the stew. Bring stew to a boil on the stove top then immediately place in a 400 F oven for 10-12 minutes. Check for doneness.
Broil seafood for 2-3 minutes, to add color, taking care not to burn.
Scatter with fresh parsley and Serve with the saffron rice.
If using Spanish style “cured chorizo” skip the browning, it is already cooked. Just slice it thinly and place in the stew with the beans, and you will need less of this, because it is more intensely flavored. You will most likely need less salt too, so be sure to taste before adding salt.