In a stockpot place shrimp shells, salt and pepper to taste, parsley, 100 grams onions, 1 bay leaf, saffron and 1-liter water. Bring to a boil, simmer 10 mins.
Add Mussels and cook about 3 mins or until they open.
Poach squid, cook 1-2 mins. Set aside.
Strain stock and return to put. Keep at a simmer. Set aside.
Preheat oven to 250 degrees C.
Sauté onions, cook 2 mins or until translucent.
Add garlic and cook until fragrant.
Add peppers and cook 2 mins.
Add noodles and cook 2 mins or until slightly brown.
Deglaze with wine, cook off alcohol about a minute.
Add paprika and hot stock. Cover with foil.
Bake in oven for 15 mins.
Add seafood and bake until 5-7 mins or until shrimp is cooked. Before serving, garnish with peas, hard boiled eggs, parsley and lemon segments