This rich, flavorful Catalan twist on fish stew comes from chef Mark Sullivan, who traveled and cooked in the Mediterranean in his twenties, and returned with a deep affection for the fish stews of the region. Here, the broth is rich and boldly flavored with chorizo and smoked paprika
Slideshow: Spanish Recipes
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.