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.

Food Grinder and grind garlic, shallots and half of chopped tomatoes. Add ground vegetables back to skillet and stir well.

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 and additional lemon zest if desired.