Prepare the two jars of grated tomato, about 2 onions' worth of chopped onion, and half a bag of chopped red and green bell pepper.

Sauté everything over medium heat until all the liquid evaporates.

Get the frozen seafood bags ready.

Prepare the chopped garlic and parsley.

Add all the frozen seafood except for the mussels (about 1/4 bag).

Add the sweet paprika, the equivalent of 3 cloves of garlic, and a bit of parsley.

Let it simmer over medium heat until all the liquid evaporates.

Once the liquid has evaporated, add the fideuá pasta and stir well to combine.

Heat the seafood broth (1 liter/4 1/4 cups) and add a teaspoon of saffron seasoning or saffron while you prepare the seafood.

Add the hot seafood broth with sofrito to the pan.

Dissolve two fish bouillon cubes in hot water to have extra broth ready in case you need more liquid.

Cook over medium heat until the liquid evaporates, adding more fish broth as needed until the pasta is tender. Adjust salt to taste.

Let it rest for 10 minutes.

Ready to serve.

Here's how it looks.