Heat a deep-fat fryer to 180°C.
Brush the fish and seafood with Dijon mustard and season with salt and pepper.
Coat the seafood with a mixture of crushed almonds and chopped parsley.
Fry the seafood for 2-3 minutes until cooked through.
Drain the seafood on kitchen paper using a slotted spoon.
Fry the bread, chilli, and garlic in a pan with oil until the bread colors.
Blend the pan contents with tomatoes, almonds, paprika, and peppers.
Add lemon juice and olive oil to the purée and season to taste.
Arrange the sauce on a platter and top with the seafood and optional nibbles.