Spanish-Inspired Seafood Linguine

Heat a large wok or deep frying pan over medium-high heat. Fry the shrimp in its marinade for 3 minutes, then remove from the pan and set aside.

In the same pan, fry the onion for 1 - 2 minutes, then add the bell pepper and the rest of the smoked paprika and fry for 2 more minutes. Stir in the diced tomatoes and the stock and bring to a boil. Break the linguine in half and add it to the sauce. Cover with the lid and allow to simmer for 7 - 9 minutes, stirring regularly. Lower the heat if the sauce reduces too quickly.

Cut the lemon into wedges and finely chop the parsley.

Squeeze 1 lemon wedge per person into the sauce and stir in half of the parsley. Season to taste with salt and pepper, then allow to cook for another  4 - 5 minutes or until the linguine is done (see Tip). Stir in the fish medley and poach it for 1 - 2 minutes in the sauce, then add the shrimp and mix well to combine.

Tip: if it seems very watery, remove the lid after 2 minutes. If it seems too dry on the other hand, add a splash of stock.