Serves 4 with leftovers
Discard any shellfish that is open before cooking or closed after cooking. Rinse all the seafood well before using.
|2||tablespoons olive oil|
|1||pound chorizo, casing removed and sausage sliced|
|6||cloves garlic, finely chopped|
|Salt and black pepper, to taste|
|1||teaspoon crushed red pepper|
|1||Spanish onion, chopped|
|5||sprigs fresh oregano, leaves chopped|
|2||teaspoons saffron threads|
|1||can (28 ounces) whole tomatoes|
|2||cups dry white wine|
|2||cups bottled clam juice|
|10||new potatoes (about 2 pounds), cut into ½-inch cubes|
|40||littleneck clams (about 4 pounds)|
|2||pounds fresh mussels, beards pulled off|
|8||small squid with tentacles (about
2 pounds), tubes cut into ½-inch rings
|3||tablespoons chopped fresh parsley (for garnish)|
1. In a large stockpot over medium heat, heat the oil. Add the chorizo and cook, stirring often, until browned on all sides. Use a slotted spoon to transfer the sausage to a bowl, leaving the juices in the pan.
2. Add the garlic, bay leaves, salt, black pepper, and red pepper. Cook, stirring, for 1 minute. Add the onion, oregano, and saffron. Cook, stirring often, for 8 minutes or until the onion softens.
3. Add the tomatoes, wine, clam juice, and potatoes. Turn up the heat and bring to a boil. Lower the heat, cover the pan, and simmer for 10 minutes.
4. Return the chorizo to the pan with the clams and mussels. Cover and simmer for 7 minutes.
5. Add the squid, cover, and simmer for 3 minutes or until all the shellfish is open and the squid is cooked through. Discard any unopened shellfish. Taste for seasoning and add more salt and black pepper, if you like.
6. Remove 4 cups of the stew and shellfish for the spaghetti. Ladle remaining stew into bowls and garnish with parsley. Valerie Ryan