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1
Coat a heavy pan in olive oil. Over medium/low heat, add fideos and saute until they become a warm brown color, about 6 to 7 minutes. Using a slotted spoon, remove them from the pan and set aside.
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2
Reduce the heat add more olive oil to the pan, if needed. Add onion and saute for 5 minutes, until almost translucent. Add garlic and saute for another 3 minutes.
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3
Add in the smoked paprika, oregano, and cayenne, and saute for another minute.
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4
Increase the heat to medium and add tomatoes, shave in nutmeg, and bring to a simmer for 3 minutes.
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5
Return the fideos to the pan and simmer for 5 minutes.
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6
Meanwhile, bring stock, wine, water and bay leaf to a boil in another pot, reduce to simmering, adding the seafood one species at a time and removing from the pan and reserving. Cook shrimp 2 to 3 minutes until just pink; squid 1 to 2 minutes until just prior to opaque; clams a maximum of 6 minutes, discarding unopened ones; mussels up to 4 minutes; discard unopened ones. Allow broth to return to a slow boil in between batches. Remove seafood and set aside.
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7
Add the saffron to broth and let 'bloom' for 2 minutes. Turn the heat off of the broth.
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8
Slowly add stock into the pot with the fideos, in 3 to 4 batches (like risotto). Let simmer with broth for about 20 minutes. When the pasta has reached desired consistency, add in the peas and seafood. Let steam for 2 minutes, covered.
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9
Prior to serving squeeze the lemon over the top, and sprinkle with parsley.
