In a large bowl, combine the shrimp, mussels, calamari, and fish fillets. Season with salt, black pepper, and paprika. Set aside to marinate for about 15 minutes.

Chop the Vegetables

While the seafood is marinating, chop the red bell pepper, onion, garlic, and tomato. Rinse the spinach under cold water and set aside.

Cooking

Sauté the Vegetables

In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes. Add the diced red bell pepper and tomato, cooking for another 5 minutes.

Add the Seafood

Stir in the marinated seafood mixture into the pot. Cook for about 5 minutes, stirring occasionally until the seafood begins to cook through.

Add Liquids

Pour in the coconut milk and fish stock (or water). Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.

Finish with Spinach

Add the fresh spinach to the pot and stir until wilted, about 2 minutes. Add lemon juice and chili flakes for added flavor.

Garnish and Serve

Remove from heat, garnish with fresh parsley, and serve hot with rice or bread.