Ingreadient

• 4 ounces fideus or vermicelli
• 3 1/2 tablespoons extra-virgin olive oil, divided
• 5 cups store-bought fish stock
• 1 small garlic clove, peeled
• 1/8 teaspoon plus ½ teaspoon kosher salt
• 6 tablespoons curly parsley leaves
• 1 spanish onion, finely chopped
• 2 ounces firm white fish, such as monkfish or snapper, cut into 1-inch pieces
• 2 ounces cuttlefish or squid steaks, cut into ½-inch pieces
• 1/4 cup squid bodies, sliced into rings, and tentacles
• 1/4 cup store-bought sofrito
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 4 medium shrimp (21/25 count), peeled and deveined, tails left on
• 2 tablespoons frozen peas, thawed
• 2 tablespoons store-bought aioli
• 4 small lemon wedges