In a large paella pan (14-18 inches), render the chorizo with olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 3 to 4 minutes. Add the pasta and saffron and stir well to distribute evenly. Add the white wine, then the cod, lobster, clams, mussels, calamari, crab, langoustines. Arrange all the seafood evenly around the pan. Once the wine evaporates, add stock. Bring pan to a boil and cook, without stirring. Season with salt and pepper and cook on medium heat until all liquid evaporates and all the fish and chorizo are cooked through. Remove from the heat and let rest for 10 minutes before serving. Serve with sweet garlic aioli.