Smoky Fideuà with Shellfish and Garlic Aioli

Ingredients

• 1 pound tomatoes (about 3 medium tomatoes)
• 1 small (6-ounce) yellow onion
• 2 tablespoons safflower oil
• 1/2 pound peeled and deveined raw large shrimp
• 6 tablespoons extra-virgin olive oil, divided
• 18 ounces uncooked medium fideo pasta (such as El Mexicano Fideo Mediano)
• 1 head garlic, minced (about 1/2 cup)
• 1/2 teaspoon kosher salt, plus more to taste
• 1 teaspoon sweet mild pimentón
• 3 1/2 cups Seafood Stock or seafood paella stock (such as Aneto)
• 12 clams, scrubbed
• 12 mussels, scrubbed and debearded
• Garlic Aioli
• Lemon wedges, for serving

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