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Place the paella pan or any large frying pan on the stove top and turn the fire to medium heat
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Add the 1/2 cup extra virgin olive oil to the pan
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Cut your cleaned squid into 1/2 inch thick rings, cut each ring in half, and then cut squares out of each half ring, about 4-5 squares per ring
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Add a pinch of sea salt to the heated olive oil in the pan and add the squid and mix with all the oil
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After cooking your squid squares for about 2 minutes take them out of the pan and place them in a bowl and set aside
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Cut your half red bell pepper into thin slices
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Add the minced garlic to the hot oil
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After about 20-30 seconds after adding your garlic, add the thin slices of red bell pepper and mix together
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After about 4 minutes add the 1/2 cup of tomato puree and about 1/2 teaspoon of smoked paprika and mix everything together
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After about 3 minutes add the 2 1/2 cups of water to the pan, a pinch of saffron and a generous pinch of sea salt and mix everything together
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Once the water begins to boil, turn the heat up to a medium to high heat and return the cooked squid back to the pan
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Add more sea salt to your liking
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After about 2 minutes add the 1 cup of fideua noodles by spreading them around evenly
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Start creating little pockets between the broth and noodles to spread the noodles around, without stirring
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Add your 6 jumbo shrimp
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Every two minutes or so create the little pockets in the pan between the broth and the pasta to distribute everything evenly
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After about 10 to 15 minutes or when there is almost no broth left, turn the fire off
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Cover the pan with some foil paper and then a dish cloth and let rest for 5-7 minutes
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After 5 to 7 minutes remove the dish cloth and foil paper and squeeze some fresh lemon over the fideua
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Sprinkle some freshly chopped parsley on top
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Enjoy!