Directions

1. Heat olive oil in large skillet over medium heat. Add garlic and shallot, sauté until softened and just beginning to brown, about 5 minutes. Add red chili, smoked paprika and oregano. Continue cooking, stirring often, 1 to 2 minutes or until fragrant. Increase heat to high and deglaze pan with white wine, scraping up browned bits. Cook 1 to 2 minutes. Stir in tomatoes, salt and pepper; reduce heat to low and simmer 15 minutes. Turn off heat and let cool in skillet.
2. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to KitchenAid®Stand Mixer. Position mixer bowl under attachment. Turn to speed 4 and grind garlic, shallots and half of chopped tomatoes. Add ground vegetables back to skillet and stir well.
3. Return skillet to medium heat and bring mixture to a simmer. Add mussels, shrimp and clams, cover and cook 2 to 3 minutes, until just cooked through. Add parsley, lemon zest and juice. Serve immediately over pasta or polenta with grated Parmesan cheese and additional lemon zest if desired.