Ingrid Hoffmann's Catalan Noodle Paella - Andrew Zimmern

Ingredients

• 2 tablespoons olive oil
• 12 ounces whole-wheat angel hair pasta, broken into quarters
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 14.5-ounce can diced tomatoes in juice
• 1 2/3 cups seafood broth
• 1/3 cup dry sherry or dry white wine, such as pinot grigio
• 1 teaspoon sweet paprika, preferably Spanish
• 1/2 teaspoon saffron threads, crushed
• 1/8 teaspoon ground cinnamon
• 2 1/2 dozen mussels, scrubbed and debearded, if necessary
• 1 pound fresh or frozen thawed calamari, cleaned and cut into ½-inch rings
• 1 cup thawed frozen peas
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• lemon wedges, for serving