Prepare the Seafood and Broth:

Heat the fish or seafood broth in a pot and infuse it with saffron. Keep warm on low heat.

Sauté Vegetables:

In a large flat skillet or a paella pan, heat the olive oil. Add the onion, garlic, and red bell pepper. Cook until the onion is translucent

Cook Squid:

Add the squid rings to the pan and sauté for a few minutes until slightly tender.

Add Noodles and Tomato:

Stir in the fideo noodles and grated tomato, coating them well with the pan mixture. Sprinkle paprika over the noodles and stir to combine.

Add Broth:

Pour the warm saffron-infused broth over the noodles. Make sure the liquid covers the noodles. Season with salt and pepper.

Add Shellfish and Shrimp:

When the noodles are halfway cooked (about 5 minutes), add the clams, mussels, and shrimp. Distribute them evenly throughout the pan.

Cook the Fideuà:

Cook until the noodles are tender, the seafood is cooked, and most of the liquid has been absorbed by the noodles, about 10 more minutes.

Rest:

Remove the pan from heat and cover with a lid or foil. Let it rest for a few minutes to allow the flavors to meld.

Serve:

Serve hot garnished with chopped parsley and lemon wedges. Provide aioli on the side if desired.