Place the shrimp in a medium bowl, and toss with 1 TBSP oil, minced garlic, and a pinch of salt and pepper. Cover and place in fridge.
Break the spaghetti into small pieces. You can either place it in a large Ziploc bag, or place it between two towels, and break with your hands. The pieces should be about 1-2 inches.
Add 1 TBSP oil to a large skillet or paella pan and heat over medium heat. Add the broken spaghetti and toast until it’s dark in color, being sure to toss constantly. It should take about 5-8 minutes for the pieces to turn deep golden brown.
Remove the spaghetti from the pan and set aside.
Add the remaining 2 TBSP oil to the pan and heat over medium-high. Add the onions and a pinch of salt and sauté until they start to soften.
Drain the can of tomatoes well, using a mesh strainer to push the juices out.
Add the tomatoes to the onions and sauté another 3 minutes. Add both paprikas and sliced garlic.
Add the toasted spaghetti back to the pan, along with the wine, seafood stock (and water if needed) to just cover the pasta. Season with a pinch of salt and pepper, toss to combine, and bring to a simmer.
Nestle the marinated shrimp and mussels into the pan and cook for 6-8 minutes, or until the pasta is al dente, the shrimp are cooked though and the mussels have opened.
Meanwhile, make the aioli by combining all ingredients in a small bowl and stirring to combine.
Serve the fideuà garnished with chopped parsley, provide aioli and lemon wedges on the side. Enjoy!
Notes
To break the spaghetti noodles, crush them gently in a resealable bag or between two towels. You want 1 to 2-inch pieces.
A 15-inch paella pan is the pan of choice in this recipe. If you don’t have one, a large oven-safe skillet works just as well.
Did some of your mussels not open? Toss ‘em. This means they aren’t safe to eat.