Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 ounce linguica sausage or fresh chorizo, removed from the casing
• 1 1/2 tablespoons sliced shallot, optional
• 1 1/2 tablespoons chopped garlic
• 1 pound fresh manila clams
• 1 1/2 ounces medium-size shrimp, peeled and deveined
• 1/4 cup crushed vine ripe tomatoes, fresh or canned
• 2 tablespoons white wine
• Smoked paprika
• Hawaiian sea salt and freshly ground black pepper
• 1 tablespoon chopped fresh parsley
• 1 lemon, cut into wedges, for serving

Instructions

1. In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes.
2. Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes.
3. Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.