This is fideuà, a Spanish dish that is a type of paella with short pasta strands instead of rice. This one was made with fish stock and large "gambas" (shrimp), and served to me and a group of wine writers recently at the beachfront Le Sole Mio restaurant in the picturesque southern French town of Port-Vendres near the Spanish border. With it, we drank some lovely local wines, Les Clos de Paulilles Collioure rosé (Syrah and Grenache) and Les Clos de Paulilles Collioure blanc (Grenache blanc). The restaurant is next door to Clos des Paulilles winery, the makers of some very good fortified Banyuls wine.
This last picture is of a very smart cat who waited until the humans were finished to sample one of the gambas.