1. In a large frying pan with a lid, heat the oil and fry the onion and fuet extra for 5 minutes, until soft and sticky. Add the peppers for colour and cook for another 4-5 minutes, until the peppers begin to soften. Sprinkle in the smoked paprika for smokiness and cook for a further minute, before adding the tomatoes. Cook for another 5 minutes, until the tomatoes break down.
2. Meanwhile, snap the spaghetti into 2-3cm pieces and toss into the pan. Stir well so the strands are well coated in the sauce, then splash in the stock. Bring to a simmer, cover and cook for 10 minutes, stirring occasionally.
3. Add the seafood for paella mix for juiciness and continue to cook for another couple of minutes, until the fish is hot and the liquid is nice and saucy. Stir through the parsley and season well with black pepper. Serve immediately.