How to Make It
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.