Fideua Squid ink pasta with Tangy Allioli Verde

Ingredients

• 14 Oz. 400 grams baby squid (tubes or whole)
• 0.5 Oz. 12 grams of black squid ink
• 14 OZ. 400g packet of fideo No. 1 noodles
• 27 fl. Oz. (800 ml of fish stock)
• 2 ripe plum tomatoes (grated)
• Rind and juice of ½ lemon
• 1 large onion (diced fine)
• 3 garlic cloves (minced)
• A handful of fresh parsley (chopped fine)
• 4 tablespoons of extra virgin olive oil
• A few threads of saffron
• Salt and freshly ground black pepper (for seasoning)
• 1 small garlic clove (crushed)
• 1/2 teaspoon coarse salt
• 1 large egg (room temperature)
• 2 tablespoons chopped fresh flat-leaf parsley
• 3/4 cup extra-virgin olive oil
• 1 teaspoon fresh lemon juice