In a deep skillet, fry the noodles in plenty of light olive oil, stirring so they don't burn, until golden brown. Remove and place on a paper towel while you prepare the rest.

Chop the peppers and garlic into small 1/4-inch pieces. Sauté them in a paella pan with extra virgin olive oil until soft.

Add the seafood, season with salt and pepper, and brown everything with the vegetables. Add the paprika, stir quickly so it doesn't burn, and deglaze with the white wine, letting the alcohol evaporate. Continue cooking.

Blend the peeled, rinsed tomatoes with a little parsley. Cook this mixture in the paella pan with the rest.

Add water to the pan—just enough to cover the sautéed mixture, usually up to the handles inside the pan. Season and add the half fish bouillon cube. Cook over medium heat for 20 minutes, until the liquid has reduced by about 1/2 inch.

Preheat the oven to 400°F (200°C) on the broil setting.

Add the noodles to the broth, stirring just at the beginning to spread them evenly in the pan. When the liquid is absorbed (or the noodles are cooked and there's just a little left at the bottom), turn off the heat.

Place the paella pan in the oven at 400°F (200°C) for about 10 minutes, until the tips of the noodles stand up and get slightly toasted.

Carefully remove from the oven and let rest for a couple of minutes. Serve with two tablespoons of alioli per plate. If you prefer, drizzle with fresh lemon juice and enjoy.