The saffron and Spanish paprika elevate the aroma and flavor of this fideua. These two should not be missed. I have used both Spanish paprika which has a smoky flavor and cayenne. Adjust according to your spicy-heat requirements. I like to roast the vermicelli in oil as this gives best results. They can be dry roasted and used too. If you don't have fideos, short vermicelli can be used or broken spaghetti pasta can be used. Also, I have used fresh tomatoes in lieu of canned crushed tomatoes.
To make the vegan version, I have used canned artichoke hearts for seafood. Artichoke or banana blossom can be used to mimic the effect. I have used banana blossoms to make Vegan Jambalaya. Some veggies and veggie based products like tender jackfruit, artichokes, banana blossom, tempeh, tofu, can be used as meat or seafood substitutes.