Heat olive oil in a paella pan over medium heat. Add the cuttlefish, cut into bite-sized pieces, along with the chopped garlic and onion. Sauté until everything is softened.

Once everything is well sautéed, add the noodles, paprika, and tomato sauce. Cook for 1 minute, then pour in the fish stock and add the saffron. Let it simmer until the stock is mostly absorbed, about 15 minutes.

Halfway through cooking, add the peeled shrimp and clams. When all the stock has evaporated, the fideuà is ready to serve.