Heat 2 tablespoons of olive oil in a pan and brown the halloumi on all sides. Remove and set aside. In the same pot, add the remaining olive oil and sauté the onion for about 4 minutes until translucent and slightly golden. Add the vermicelli and continue sautéing until browned. Stir in the orzo and let it cook for about 1 minute. Mix in the chopped tomatoes and tomato juice and bring to a boil for 1-2 minutes. Season with salt, black pepper, and sweet paprika. Add the vegetable stock cubes and stir until dissolved. Pour in the hot water. Once boiling, reduce the heat, partially cover the pot, and let simmer for 15 minutes. Mix in the browned halloumi and cook for an additional 2-3 minutes. Serve warm.