Heat the oil in a large pan over medium heat. Reduce the heat to low and cook the onion, stirring occasionally, for 10 minutes, or until golden but not brown. Stir in the garlic, thyme, bay leaves and the red bell peppers and cook stirring frequently for 5 minutes.
Add the tomatoes and paprika and simmer, stirring frequently.
Stir in the stock and the almonds and bring to boil. Add salt and paper. Now stir in the mussels and shrimps and let it cook until the mussels have opened and the shrimps are pink in color. Discard any mussels that are still close. Reduce the heat and let the sauce thicken.