Grate Tomatoes: Cut stem from tomato and use the large holes of the box grater to grate the tomato flesh into a bowl (stop grating when you’re only left with the outer tomato skin).

Toast Noodles: Heat 1 1/2 tablespoons olive oil in 12 inch skillet over medium heat. Add fideos and cook for 3-5 minutes, stirring constantly so they don’t burn, until they turn golden. Remove to a bowl and set aside.

Sauté Veggies: Add remaining 1 1/2 tablespoons olive oil to pan. Add onion and bell pepper then sauté for 3 minutes. Add garlic and sauté for 30 seconds.

Season: Stir in grated tomato, paprika, saffron, salt, and pepper. Cook for 5 minutes, stirring occasionally, or until the tomato liquid has cooked out.

Add Chicken: Add chicken pieces and cook for 3-4 minutes, flipping once. Return the toasted fideos to the pan then stir to combine. Spread mixture into an even layer across the pan. Slowly drizzle 2 1/2 cups broth evenly all over the top.

Do not stir now or at all after this point. Press the pasta into the liquid as best you can with the back of your cooking spoon, but again, don’t stir!

Cook: Bring mixture to a boil, then reduce heat to medium-low and simmer for about 15 minutes or until noodles are tender and broth has cooked out.

Add Seafood after about 10 minutes of simmering, nestling it into the noodles. Continue cooking for another 5 minutes or until seafood is fully cooked and broth is absorbed. Shake the pan back and forth once or twice during cooking. If the noodles on top still appear dry in places, drizzle with a little additional broth.

At the end of cooking, once most of the liquid is absorbed, increase the heat to medium-high for about 1–2 minutes. You’ll hear a faint crackling sound—this means the bottom is crisping up without burning. Careful to keep this step brief, so the noodles don’t burn.

Rest & Serve: Remove from heat, cover pan with a lid or large kitchen towel and rest for 5 minutes. Garnish with chopped fresh parsley and lemon slices. Serve immediately (in Spain you put the pan directly on the table and people scoop from the pan onto their plate.) Serve with a green salad and crusty bread.