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Put the saffron threads in a cup or bowl and add 250ml (1 cup) freshly boiled water.
Warm the garlic oil in a wide, shallow, heavy-based pan over a medium heat and fry the spring onions and dried tarragon for a minute or so.
Add the vermouth (or wine) and let bubble for a minute, then add the saffron in its yellow water, followed by the tomatoes, and let it all come back to the boil. Add half the amount of salt specified above.
Turn up the heat to high, add the frozen seafood and bring the pan back to the boil, then turn down the heat to medium and cook at a robust simmer till the seafood is hot and cooked through, which should be 3 or 4 minutes (or according to packet instructions).
Season with pepper to taste, and add the rest of the salt if required, sprinkle with any available herbs, if you feel like it, and serve, for pleasurable mopping, with some crusty bread.