- 2 tablespoons extra-virgin olive oil
- 1/4 pound dry Spanish chorizo, finely diced (1 cup)
- 1/4 cup minced shallots
- 2 tablespoons minced seeded tomato
- 2 tablespoons minced piquillo pepper
- Pinch of pimentón de la Vera
- 3 cups Master Fish Stock
- 1/4 cup dry sherry
- 8 colossal head-on shrimp (about 3 pounds)
- 1 pound littleneck clams, scrubbed
- 1 pound mussels, scrubbed and debearded
- 1/2 pound cleaned squid, bodies thinly sliced crosswise
- 1/4 cup unsalted roasted almonds, chopped
- 2 tablespoons chopped flat-leaf parsley
How to make this recipe
In a large pot, heat the olive oil. Add the chorizo, shallots, tomato, piquillo and pimentón and sauté over moderately high heat until fragrant, about 1 minute.
Add the fish stock and sherry and bring to a simmer.
Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes; and cook the squid until white, about 2 minutes. Discard any clams or mussels that don’t open.
Serve the stew in bowls, garnished with the almonds and parsley.
Toasts drizzled with olive oil and rubbed with 1 halved garlic clove and 1 halved tomato.