Spicy Seafood Cacciatore

1.Heat the olive oil in a large deep skillet or Dutch oven over medium heat.

2.Add the chopped onion and sauté until translucent and soft, about 5 minutes.

3.Stir in the minced garlic and sliced red bell pepper, cooking for another 2-3 minutes until fragrant and slightly softened.

4.Add the crushed red pepper flakes, smoked paprika, dried oregano, dried thyme, and black pepper; stir to combine and toast the spices for about 1 minute.

5.Pour in the white wine and let it simmer for 3-4 minutes until reduced by half, scraping up any browned bits from the bottom of the pan.

6.Stir in the crushed tomatoes and tomato paste, bring the sauce to a gentle simmer, and cook uncovered for 10 minutes to thicken slightly. Season with salt to taste.

7.Add the shrimp and mussels to the sauce, cover the pan, and cook for 6-8 minutes, or until the shrimp turn pink and the mussels open. Discard any mussels that do not open.

8.Sprinkle the chopped fresh parsley over the seafood cacciatore and give it a gentle stir.

9.Serve hot, accompanied by crusty bread or creamy polenta to soak up the flavorful sauce.