Cataplana (Portuguese Fish Stew)

Heat oil in a large Dutch oven over medium-high. Add linguiça; cook, stirring often, until fat just starts to render, about 3 minutes. Add onion, chiles, and garlic; cook, stirring often, until vegetables are just softened, 5 to 7 minutes.

Add wine to mixture in Dutch oven; cook, scraping up any browned bits from bottom of Dutch oven, until nearly evaporated, about 2 minutes. Add crushed tomatoes and juices, clam juice, bay leaves, paprika, and saffron. Bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer 15 minutes.

Stir kale, salt, and black pepper into stew. Nestle clams, shrimp, squid, and mussels into stew. Cover and increase heat to medium-high; cook until mussels and clams open and shrimp and squid are just cooked through, 4 to 6 minutes. Discard any closed clams or mussels. Serve with warm rolls.