Catalan Fish Stew

• 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 pimenton 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

1. In a large pot, heat the olive oil.
2. Add the chorizo, shallots, tomato, piquillo and pimenton and saute over moderately high heat until fragrant, about 1 minute.
3. Add the fish stock and sherry and bring to a simmer.
4. 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.
5. Discard any clams or mussels that dont open.
6. Serve the stew in bowls, garnished with the almonds and parsley.

extravirgin olive oil, spanish chorizo, shallots, tomato, piquillo pepper, vera, master, sherry, shrimp, littleneck clams, mussels, bodies, almonds, flatleaf

Taken from www.foodandwine.com/recipes/catalan-fish-stew (may not work)