In a large pot, heat 1 fl. oz. of extra virgin olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes until golden and translucent. Stir in the crushed garlic, cooking for an additional minute until fragrant. Add the grated tomatoes, sweet paprika, and dried chili flakes, simmering for 2-3 minutes until the mixture thickens slightly, then move it to the edge of the pot.

Bring a large pot of salted water to a boil over high heat. Once boiling, add the spaghetti and cook for 10 minutes, stirring occasionally, until al dente. Drain the pasta and set aside, reserving a little pasta water.

In the same pot with the sauce, increase the heat to medium-high and pour in the remaining 1 fl. oz. of olive oil. Add the shrimp, cooking for about 3 minutes on each side until they turn opaque and pink. Remove the shrimp from the pot and keep them warm.

To the same pot, add the lemon juice and zest, fresh parsley, dry sherry, and a splash of reserved pasta water. Mix well and bring to a simmer. Add the cleaned mussels, cover the pot, and steam for 5 minutes or until the mussels open up.

Gently fold in the reserved pasta and the cooked shrimp, stirring thoroughly to combine all the flavors with the sauce.

Spoon the shrimp and mussels pasta into serving bowls. Garnish with lemon wedges and extra parsley, then drizzle with olive oil and finish with cracked pepper.