Heat 2 Tbsp oil over medium and all 4 shallots, chopped, and 2 minced garlic cloves. Cook 3 min & add: 2 red bell peppers, chopped; 796-ml can diced tomatoes, drained; 1/2 tsp sweet paprika; and 2 c dry white wine. Cook 2 min and add 1/2 tsp sugar and 1/2 tsp salt. Season with fresh pepper. Bring to boil, reduce heat to medium-low. Add: 20 raw large shrimp, peeled; 500 gm fresh mussels, scrubbed and debearded; and 2 cooked lobsters, shelled and cut into pieces. Cover and cook until shrimp have turned pink and mussels have opened. Discard any mussels that are not open. Serve topped with basil.
Tom Matthews, Summerland Waterfront Resort & Spa, 13011 Lakeshore Dr S, Summerland, 250-494-8180, Tom & Ellen host the Giant’s Head Grind every May long weekend, www.giantsheadgrind.com.