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Recipe for summer seafood stew

Valerie Ryan for the Boston Globe

Serves 4 with leftovers

Discard any shellfish that is open before cooking or closed after cooking. Rinse all the seafood well before using.

2tablespoons olive oil
1pound chorizo, casing removed and sausage sliced
6cloves garlic, finely chopped
3bay leaves
Salt and black pepper, to taste
1teaspoon crushed red pepper
1Spanish onion, chopped
5sprigs fresh oregano, leaves chopped
2teaspoons saffron threads
1can (28 ounces) whole tomatoes
2cups dry white wine
2cups bottled clam juice
10new potatoes (about 2 pounds), cut into ½-inch cubes
40littleneck clams (about 4 pounds)
2pounds fresh mussels, beards pulled off
8small squid with tentacles (about
2 pounds), tubes cut into ½-inch rings
3tablespoons 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.

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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.

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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

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