Portuguese Mussels & Shrimp with Chouriço

<ul> <li>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.</li> <li>Reduce the heat to medium and&nbsp; 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.&nbsp;</li> <li>Add the tomato paste and cook, stirring&nbsp;until it begins to darken, about 2 minutes. Add the wine and bring to a boil.</li> <li>Reduce the heat to a medium. Season with salt and pepper to taste.</li> <li>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&#39;t uncover.&nbsp; Discard any mussels that haven&#39;t open and stir in half of the reserved chourico and parsley.</li> <li>Ladle mussels and shrimp into a bowl and top with remaining chourico and parsley.</li> <li>Drizzle with a little more olive oil and serve with lots of crusty bread to soak&nbsp;up the delicious broth.</li> </ul> <div style="background:#eee;border:1px solid #ccc;padding:5px 10px;">Recipe & Photo Credit:&nbsp;<a href="http://myportuguesekitchen.com" target="_blank">myportuguesekitchen.com</a></div>