Recipe - Parihuela Salvaje

2 tablespoon Olive oil
2 tablespoon Achiote paste
1 lg Onion; chopped
One fourth pound Spanish Chorizo sausage;
finely chopped
2 Carrots; thinly cut or sliced up
2 Celery stalks; thinly cut or sliced up
4 Garlic cloves; minced
2 Serrano chilies; seeded,
minced
One half cup Dry white wine
1 cup Fish stock or bottled clam
juice
12 ounce Plum tomatoes; with juices
(1 can)
6 Sprigs Fresh oregano
2 Bay leaves
20 Littleneck clams or mussels;
cleaned
1 pound Medium shrimp; peeled,
deveined
One half pound Squid; diag cut or sliced up 1/4" thk
One half pound Swordfish; cut into 1" cubes
Chopped fresh cilantro

Heat oil in heavy large saucepan over mediumlow heat. Add achiote paste,
and stir until fragrant. Add onion and chorizo. Saute until onion is almost
tender. Add carrots and celery and saute until onion is tender, about 5
minutes. Add garlic and chilies and stir 1 minute. Deglaze with wine;
reduce liquid by 1/2. Add fish stock, tomatoes, oregano and bay leaves.
Cover and simmer until mixture is thick and flavors blend, about 30
minutes. Season with salt and pepper. Pour sauce into earthenware casserole
large enough to hold all the seafood. Bring to boil. Add mussels and/or
clams. Cover and cook 2 minutes. Add all remaining seafood, pushing down
into sauce. Cook until seafood is cooked through. Discard any clams or
mussels that do not open. Sprinkle with cilantro. Serve directly from
casserole. This recipe yields 6