Step 1

Heat the stock: Bring the stock to a simmer in a medium saucepan over medium-low heat. Reduce the heat to low and keep the stock barely at a simmer.

Step 2

Toast the vermicelli: Heat 1 tablespoon of olive oil in a large paella pan or a large heavy-bottomed pan over medium heat. Add the vermicelli and stir with a wooden spoon to toast them evenly until golden, about 5 minutes. Transfer to a bowl and set aside.

Step 3

Cook the shrimp: Increase the heat to medium-high and add 1 tablespoon of olive oil. Add the shrimp in a single layer and cook the shrimp until seared, 1 to 2 minutes per side. Remove to a plate and set aside.Note: If you’re using unpeeled shrimp, sauté the shrimp in the shell. When they’re cool enough to handle, peel the shells. Add the shells to the fish stock for an even richer flavor.

Step 4

Make the sofrito: Add 1 tablespoon of olive oil to the pan. When the oil is shimmering, add the diced onion. Cook until the onion is soft and translucent, about 5 minutes. Add the squid and cook until the onions and squid are a deep golden brown, 3 to 4 minutes.

Step 5

Season. Add the bell pepper and garlic and cook until they begin to brown. Add the tomato, paprika, salt, and saffron, and cook until the tomato reduces and the pan is almost dry, about 2 minutes.

Step 6

Cook the vermicelli: Pour in the wine and reduce slightly for 1 minute. Stir in the toasted vermicelli. Pour in the hot fish stock (through a sieve if you saved the shrimp shells) and bring to a simmer.

Step 7

Simmer the shellfish. Reduce the heat to low. Nestle the mussels into the broth and arrange the shrimp over the pasta. Cook without stirring until the pasta has absorbed all of the broth, about 10 minutes depending on the thickness of the pasta. There should be almost no bubbling.

Step 8

Garnish and serve: Remove from the heat and let it sit, uncovered, for 1 minute before serving. Discard any mussels that haven’t opened. Garnish the top with parsley, and serve immediately with lemon wedges and aioli (if using).