Place the paella pan or any large frying pan on the stove top and turn the fire to medium heat

Add the ½ cup extra virgin olive oil to the pan

Cut your cleaned squid into ½ inch thick rings, cut each ring in half, and then cut squares out of each half ring, about 4-5 squares per ring

Add a pinch of sea salt to the heated olive oil in the pan and add the squid and mix with all the oil

After cooking your squid squares for about 2 minutes take them out of the pan and place them in a bowl and set aside

Cut your half red bell pepper into thin slices

Add the minced garlic to the hot oil

After about 20-30 seconds after adding your garlic, add the thin slices of red bell pepper and mix together

After about 4 minutes add the ½ cup of tomato puree and about ½ teaspoon of smoked paprika and mix everything together

After about 3 minutes add the 2 ½ cups of water to the pan, a pinch of saffron and a generous pinch of sea salt and mix everything together

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

Add more sea salt to your liking

After about 2 minutes add the 1 cup of fideua noodles by spreading them around evenly

Start creating little pockets between the broth and noodles to spread the noodles around, without stirring

Add your 6 jumbo shrimp

Every two minutes or so create the little pockets in the pan between the broth and the pasta to distribute everything evenly

After about 10 to 15 minutes or when there is almost no broth left, turn the fire off

Cover the pan with some foil paper and then a dish cloth and let rest for 5-7 minutes

After 5 to 7 minutes remove the dish cloth and foil paper and squeeze some fresh lemon over the fideua

Sprinkle some freshly chopped parsley on top