Thaw the seafood. Thaw the clams in the microwave for 2 minutes and reserve their juices. Rinse the squid and cut into rings. Cover the bottom of a paella pan or large skillet with olive oil. When hot, add the whole peeled garlic cloves.

Add the cleaned shrimp (remove the whiskers), sear them briefly, then remove them from the pan. Add the mussels, shrimp tails, and clams with their juices.

Add the crushed tomatoes, season with salt, sprinkle with chopped parsley, and let it cook down and thicken. Remove the garlic cloves and pepper strips from the pan and blend them with a little of the pan sauce.

Add 2 cups boiling water (about 475 ml), a pinch of food coloring, and a bit more parsley. Return the shrimp to the pan and cook until the noodles are just tender. Add a little more water if needed. (The noodles should be dry at the end.) The total prep and cook time was under 45 minutes.