Smoky Fideuà with Shellfish and Garlic Aioli

Name: 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