On medium heat, in a large deep saucepan (or large pot for surface area), brown bacon.
Add onion and garlic and stirring from time to time until onion is starting to tenderize.
Add red bell pepper to the bacon-onion mixture and cook until onion is transparent and soft.
Stir in bay leaves, rosemary, thyme, paprika and cook for 2 more minutes where there is no moisture in the bottom of the pan.
Add white wine to pan (also know as deglazing the pan).
Stir in saffron. Stir in tomatoes, tomato paste and fish stock.
Bring the saucepan contents to a simmer.
Stir in almond flour/ ground almonds and allow contents to reduce on a simmer for 15 minutes until thickened.
Stir in clams or/and mussels and cook for 2 minutes.
Stir in shrimp and scallops until shrimp turns pink and scallops are firmer. Optional: stir in kale (will turn vibrant green)
Season with salt, pepper.
Garnish with parsley and green onion.
Serve with buttered / olive oil brushed toast, if desired.