Traditional Catalan Seafood Fideua

Preheat the oven to 200°C (400°F) to ensure even heat for the final baking phase.

In the small saucepan, combine 900 ml fish stock and 0.5 g crumbled saffron threads over medium heat, bringing the broth to 85°C (185°F) to infuse, then reduce the heat to low to maintain hot liquid.

Pour 30 ml olive oil into the paella pan set over medium heat at 160°C (320°F), add 320 g dry fideo pasta, and toast continuously with a wooden spoon for 4 minutes until evenly deep golden brown.

Transfer the toasted noodles onto the wide plate using the wooden spoon, leaving any residual oil in the pan.

Add 10 ml olive oil to the paella pan over medium-high heat at 180°C (356°F), sear 400 g raw shrimp for 1 minute on each side until shells turn pink, then transfer them to the wide plate with tongs; wash hands and sanitize tongs thoroughly after touching raw seafood.

Add 200 g cleaned squid rings to the paella pan and saute over medium-high heat for 2 minutes until firm and opaque, then transfer them to the plate alongside the shrimp.

Pour the remaining 10 ml olive oil into the paella pan over medium heat at 140°C (284°F), add 1 finely diced yellow onion and 4 grated garlic cloves, and cook for 6 minutes while stirring until translucent and soft.

Add 150 g grated plum tomato pulp, 4 g sweet smoked paprika, and 4 g fine sea salt to the pan, reducing the mixture over medium-low heat for 5 minutes until deep burgundy and thick.

Add the reserved toasted fideo noodles and cooked squid back to the paella pan, stirring for 1 minute with the wooden spoon until every noodle strand is evenly coated in the sofrito.

Pour 850 ml of the hot saffron fish stock into the paella pan, spread the noodles into an even layer with the wooden spoon, and bring the liquid to an active boil over high heat at 100°C (212°F).

Reduce the heat to medium at 95°C (203°F) and simmer the noodles undisturbed for 6 minutes until the pasta swells and absorbs roughly three-quarters of the liquid.

Arrange the seared shrimp and 450 g scrubbed live clams across the top of the simmering noodles, gently pressing the clams hinge-down into the pasta bed.

Using heat-resistant mitts, transfer the paella pan to the preheated oven at 200°C (400°F) and bake uncovered for 6 minutes until the top noodles bristle upright, all clam shells open wide, and the shrimp flesh is opaque, pearly white, and registers at least 63°C (145°F) on an instant-read digital food thermometer.

Carefully remove the paella pan from the oven using heat-resistant mitts, place it on a heatproof surface, and let the dish rest for 3 minutes to allow residual broth to finish absorbing.

Scatter 10 g finely chopped flat-leaf parsley over the surface, arrange fresh lemon wedges around the edge of the paella pan, and serve immediately alongside garlic allioli.