Start heating the fish stock over low heat. Today I used store-bought, but I’m including a recipe for homemade stock if you want to make it from scratch.

Finely chop the green onion and garlic. If using frozen shrimp and cuttlefish, thaw them. If fresh, cut into pieces and set aside.

Add olive oil to a paella pan and quickly sear the shrimp and any optional seafood (clams, prawns, etc.). Remove and set aside. In the same pan, add the fideo pasta and toast for 1 minute over low heat, stirring constantly. Remove and set aside.

In the same pan, sauté the onion and garlic in olive oil over low heat until soft. Add the sweet paprika and crushed tomatoes. Stir and cook until the mixture thickens and is well cooked.

Add the cuttlefish and cook, stirring, for 2 minutes over low heat.

Add the fideo pasta, stir to combine, and spread evenly in the pan. Pour in enough hot stock to cover everything. Increase to medium-high heat.

When it starts to boil, cook for 12 minutes if using no. 4 fideo. (If using no. 0, cook for only 2–3 minutes and add the shrimp from the start.) At minute 7, add the shrimp and any optional seafood (clams, prawns, etc.). During the 12 minutes, add more stock as needed if it dries out.

While the pasta cooks, make the aioli. I’m including a recipe for aioli.

After 12 minutes, turn off the heat and cover the pan for 2 minutes. Then uncover, serve, add aioli to taste, and enjoy!