Place the dried salt cod in a medium bowl and cover with cold water.

Refrigerate for 24 to 36 hours, changing the water several times, until the cod is rehydrated and no longer tastes salty.

Drain and pat dry with paper towels.

In a medium skillet, heat 2 tablespoons of olive oil over medium heat.

Add the rehydrated cod and cook, turning once, until tender.

Transfer the cooked cod to a plate lined with paper towels and let it cool slightly.

Once cooled, shred the cod using your fingers.

In a large serving bowl, combine the quartered oranges, chopped sun-dried tomatoes, diced onions, minced garlic, and sliced black olives.

Arrange the shredded cod on top of the salad mixture in the serving bowl.

Drizzle the salad with extra-virgin olive oil and red wine vinegar according to your taste preference.

Sprinkle the Spanish smoked paprika over the salad for an added burst of flavor and vibrant color.

Garnish the salad with quartered hard-boiled eggs.

Serve the citrus-infused salt cod salad at room temperature as a refreshing appetizer, allowing the flavors to meld together for a delightful culinary experience.