Portuguese Seafood Cataplana

Modified from the origanal Cooking Channel recipe.
Original Cooking Channel Portuguese Seafood Cataplana Recipe

Ingredients:

2 tablespoons extra-virgin olive oil
8 ounce linguica sausage or fresh chorizo, removed from the casing
1 sliced shallot, optional
1 1/2 tablespoons chopped garlic
1 pound fresh manila clams (I used 2 lbs. mussels) 
8 ounces medium-size shrimp, peeled and deveined
I also added 8 ounces of sea scallops
1 cup crushed vine ripe tomatoes, fresh or canned (1 used a 14 oz. Can of fired roasted diced tomatoes)
1/8 cup white wine
Smoked paprika (I used 1 heaping tablespoon of Antonio’s Portuguese red pepper paste)
Hawaiian sea salt and freshly ground black pepper (I did not use)
1 tablespoon chopped fresh parsley (I used dried parsley)
1 lemon, cut into wedges, for serving (I did not use)

Directions:

• In 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. Cook until softened and fragrant, 1 to 2 minutes. 
• Add the mussels, tomatoes, wine and red peppers. Cover and steam gently over medium to medium-low heat just until the mussels open, 4 to 5 minutes. 
• Remove the mussels and take meat out of shells and place in bowl.  Discard shells.
• Add shrimp and scallops to tomato mixture and cook for 4-5 minutes or until done.  Add mussels back into pot.
• Taste for seasoning.  Serve with garlic or crusty bread