Shrimp and Mussel Skillet with Roasted Tomato Paprika Broth, Tender Fennel and Creamy Farro

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the tomatoes on a baking tray, add 1 tablespoon (15 ml) olive oil, a pinch of salt, and black pepper, and roast for 20 minutes until browned and juicy.

2. 2

   Meanwhile, heat the seafood or fish stock in a small saucepan and keep it warm over low heat. Set aside.

3. 3

   In a wide skillet or shallow casserole, heat 1 tablespoon (15 ml) olive oil over medium heat. Add the sliced fennel with a pinch of salt and sauté for 5 to 6 minutes until tender and lightly golden. Remove and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil along with the butter. Add the shallot and cook for 2 minutes. Stir in the garlic, sweet paprika, and red pepper flakes, and cook for 30 seconds, stirring so they do not burn.

5. 5

   Add the tomato paste and cook for 1 minute. Stir in the pearled farro and cook for 1 minute so it is well coated with the aromatic base.

6. 6

   Pour in the dry white wine and let it simmer for 2 minutes so some of the alcohol cooks off. Add the roasted tomatoes with their juices and crush them gently with a spoon.

7. 7

   Add 2 1/2 cups (600 ml) of the warm stock, reduce to medium-low heat, and cook the farro for 18 to 20 minutes, stirring occasionally, until tender and creamy. If needed, add some of the remaining 1/2 cup (120 ml) stock. Season with salt and black pepper.

8. 8

   When the farro is almost ready, fold in the reserved fennel. Then arrange the mussels on top, cover the skillet, and cook over medium heat for 4 minutes until they begin to open.

9. 9

   Uncover, add the shrimp, nestling them among the mussels, and cook covered for 3 to 4 minutes more until the shrimp are pink and the mussels are fully opened. Discard any mussels that do not open.

10. 10

    Turn off the heat and add the lemon zest, lemon juice, and chopped fresh parsley. Taste and adjust with more salt and black pepper if needed. Finish with the reserved fennel fronds on top and serve immediately.