Mussels with Shrimp and Chouriço

1. In a large heavy pot over medium high heat, add the oil and heat for about 1 minute. Add the chourico and cook it until it is browned. Remove the chourico into a bowl and reserve. Do not clean out the pot.
2. Reduce the heat to medium and  add the onions, red peppers and green peppers. Saute until the onions have softened, about 2 minutes. Add the garlic, chili flakes and smoked paprika. Cook for 1 minute. Add the lemon juice and lemon strips. Stir to combine. 
3. Add the tomato paste and cook, stirring until it begins to darken, about 2 minutes. Add the wine and bring to a boil.
4. Reduce the heat to a medium. Season with salt and pepper to taste.
5. Add shrimp and mussels to the pot and give it a quick stir. Cover and cook until the mussels open, about 8 minutes. Shake the pot occasionally but don't uncover.  Discard any mussels that haven't open and stir in half of the reserved chourico and parsley.
6. Ladle mussels and shrimp into a bowl and top with remaining chourico and parsley.
7. Drizzle with a little more olive oil and serve with lots of crusty bread to soak up the delicious broth.

Recipe & Photo Credit: myportuguesekitchen.com