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 Sea salt and freshly ground black pepper 1 tablespoon chopped fresh parsley 1 lemon, cut into wedges, for serving
Using a cataplana pan or shallow-sided pot with cover, heat the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic cooking them for 1 to 2 minutes until softened.
Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat for 4 to 5 minutes or until the clams are opened and the shrimp turn to pink.
Taste for seasoning. Sprinkle with the remaining oil, the chopped parsley and a squeeze of lemon. Serve directly out of the pan.