Preheat your oven to 375°F (190°C). Take a large paella pan or shallow, oven-safe skillet and add 3 tablespoons of olive oil, heating over medium heat. This will serve as the base for creating the dish’s traditional flavour.

Once the oil is hot, add the squid or cuttlefish rings. Sauté for 3-4 minutes until they become tender and slightly golden. Remove the squid from the pan and set aside; this prevents overcooking during later steps.

Add the chopped onion to the same pan and cook for 5-6 minutes until softened and translucent. Then, add the garlic and cook for another 1-2 minutes until fragrant, ensuring the garlic does not brown to keep the flavours balanced.

Add the grated tomato to the pan along with the smoked paprika. Stir well, allowing the tomato to reduce for 3-4 minutes, which helps intensify its flavour. Season with a pinch of salt to enhance the sweetness of the tomato.

Return the squid to the pan, stirring it into the tomato mixture. Add the fideuà noodles, stirring continuously for 2-3 minutes to lightly toast the noodles. This gives the noodles a subtle, nutty flavour and helps them absorb the flavours better.

Pour in the fish stock and the saffron water. Stir gently to combine, then arrange the shrimp, clams, and mussels evenly over the noodles. Season with salt and black pepper, adjusting to taste. Bring the mixture to a gentle simmer.

Transfer the pan to the preheated oven and bake for 10-12 minutes or until the noodles have absorbed most of the liquid, and the seafood is cooked through. Watch for the noodles to have a slightly crisp top layer, which is characteristic of a well-made fideuà.

Remove the pan from the oven and let the fideuà rest for 5 minutes. Garnish with freshly chopped parsley and serve with lemon wedges on the side for added brightness. Enjoy this flavourful dish as a centrepiece of Spanish cuisine, savouring each bite with a squeeze of lemon to elevate the seafood's freshness.