Fideua (Toasted Noodle Seafood Paella)

Warm a wide, shallow pan over medium heat and add 2 tablespoons olive oil. Cook 3 minced garlic cloves for about 30 seconds, stopping before they brown. Pat 150 g squid and 200 g shrimp dry and sear them over medium-high heat for about 1 minute, just until the surfaces turn opaque. Transfer them to a plate before the centers cook through so they remain tender when returned later. Add 300 g fideua noodles to the same pan, coat them in the remaining oil, and toast over medium heat for about 2 minutes. When the tips become golden and smell nutty, mix in 3 tablespoons tomato puree and 1 teaspoon paprika. Coat the noodles and cook for only 30 seconds, then add 750 ml hot seafood stock before the paprika has time to scorch. Spread the noodles into an even layer and bring the pan to a boil over high heat. Reduce to medium and simmer for about 7 minutes with very little stirring, which allows a thin crust to develop underneath. Once more than half of the stock has been absorbed, return the shrimp and squid across the top and cook for about 3 minutes more. Turn off the heat when the noodles are tender and the outer edges are lightly crisp. Rest the pan for 5 minutes so the remaining liquid settles into the noodles, then serve with alioli if it is available.