Shrimp and Clam Skillet Bake with Roasted Tomato, Fennel, and Crispy Lemon Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small tray, toss them with 1 tablespoon olive oil, a pinch of salt, and some black pepper, and roast for 12 minutes until they begin to burst and caramelize.

2. 2

   Meanwhile, heat a large oven-safe skillet or shallow casserole over medium heat. Add 1 tablespoon olive oil, then the fennel and shallot. Cook for 5 minutes, stirring, until softened. Add the garlic, half of the sweet paprika, and the red pepper flakes if using; cook for 30 seconds.

3. 3

   Pour in the dry white wine and let it simmer for 2 minutes so it reduces slightly. Add the fish or seafood stock, the roasted tomatoes with their juices, and cook for 3 more minutes. Taste and adjust with some of the salt and black pepper.

4. 4

   Add the shrimp to the sauce and arrange the clams on top. Cook for 2 minutes over medium heat, just until the shrimp start to turn pink and the clams begin to warm through.

5. 5

   In a bowl, combine the breadcrumbs with the parsley, lemon zest, the remaining sweet paprika, and 1 tablespoon olive oil. Add a pinch of salt and mix until the crumbs are lightly moistened.

6. 6

   Sprinkle the crumbs over the seafood and drizzle the remaining tablespoon of olive oil on top. Transfer the skillet to the oven at 220 °C / 425 °F for 8 to 10 minutes, until the shrimp are cooked, the clams have opened, and the topping is golden and crisp.

7. 7

   Remove from the oven and discard any clams that did not open. Finish with the lemon juice over the top. Let rest for 2 minutes before serving so the sauce can settle slightly.