Heat the oil in a paella pan or large (12- to 14-inch) skillet over medium heat.
Add the pasta and cook, turning with tongs, until the pasta begins to soften and brown slightly, 2-3 minutes.
Push the pasta to one side of the pan.
Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
Stir in the tomatoes, broth, sherry, paprika, saffron, and cinnamon; bring to a simmer.
Add the mussels, calamari, peas, and parsley.
Cover and simmer until the pasta is tender, the mussels begin to open, and the calamari is opaque, 8-10 minutes.
Remove and discard any mussels that do not open.
Season to taste with salt and pepper.
Serve with lemon wedges.