Heat 1 tablespoon of olive oil in a large paella pan or wide skillet over medium heat. Add the fideo noodles and toast them, stirring frequently, until they turn a deep golden brown, about 3 to 5 minutes. Remove the noodles from the pan and set aside.

In the same pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the shrimp and calamari rings, searing for 1 minute per side just until they begin to turn opaque. Transfer the seafood to a plate and set aside.

Reduce the heat to medium and add the chopped onion to the pan, sautéing until soft and translucent, about 5 minutes. Stir in the minced garlic, smoked paprika, and crushed saffron, cooking until fragrant, about 30 seconds.

Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, which should take about 2 minutes.

Stir in the crushed tomatoes and the toasted noodles, then pour in the seafood stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for 8 to 10 minutes, or until the pasta is mostly tender and has absorbed most of the liquid.

Arrange the partially cooked shrimp and calamari over the top of the noodles. Continue to simmer for another 3 to 4 minutes until the seafood is fully cooked and the liquid is completely absorbed, leaving the bottom slightly crispy.

Remove the pan from the heat and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley and serve warm with lemon wedges and a side of garlic aioli.