2 pieces whole squid, cleaned and cut into rings (can substitute 500 grams squid rings)
3 tablespoons (45 ml) olive oil, divided
1/2 medium onion, small dice - save trim (roots and ends) for shellfish cooking
Salt and black pepper to taste
3 cloves garlic, minced and divided
1 piece bay leaf
6 pieces mussels
7 pieces clams
1/2 cup (120 ml) white wine - ends up being shellfish liquor
1 medium vine tomato, small dice
1 1/2 teaspoons (8 grams) paprika
In a medium pot, bring chicken stock and saffron to simmer. Keep warm on side.
In paella pan or large non-stick pan, heat two tablespoons (30 milliliters) olive oil. Add noodles (fideo) and toast until light brown and crispy. Remove to bowl. Do not wipe out pan.
Heat the same paella pan the noodles were cooked in over medium high heat. Without adding any more oil, sear shrimp and squid, two to three minutes or until cooked through. Remove to side and keep warm.
In the same pan over medium heat, add two tablespoons (30 milliliters) olive oil and sauté onions until soft but not browning. Season with salt and pepper.
Meanwhile, in a separate large pan, heat one tablespoon (15 milliliters) oil over high heat and cook onion trim (the roots and ends removed when chopped) and half of the garlic (1 1/2 cloves) for one minute.
In the same large pan, add bay leaf, mussels, clams and white wine. Cover and cook until done, about one to two minutes. Remove mussels and clams and keep alongside shrimp and squid.
Strain shellfish cooking liquid into the pot with the saffron chicken stock.
Add remaining garlic to the sautéed onion pan and cook for one minute. Add diced tomato and paprika. Cook for two more minutes.
Stir in the noodles and add stock to just cover the noodles. Continue to cook over medium heat for about seven minutes or until noodles are al dente. Add salt and pepper as needed.
Arrange cooked seafood over noodles and continue to cook, uncovered, until seafood is warmed through.