Spanish Style Seafood Stew

Recipe Directions

1. For best results, take the calamari and shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the seafood longer than this recipe card indicates. Preheat your oven to 400 degrees fahrenheit.
2. Heat a saucepot over medium-high heat for 2 minutes (use a 2-4 quart pot to prepare 1-2 servings, or a 4-6 quart pot for more servings). When the pot has warmed up, add a teaspoon of oil. Add the chorizo and vegetables (a) to the pot. Season lightly with a pinch of salt and pepper. Stir, and then cook for 1 minute without stirring.
3. After 1 minute, drain the potatoes (b) and add them to the pot. Season with a pinch of salt and pepper. Cook for 2 minutes, stirring occasionally. After 2 minutes, remove the pot from the heat. Add the tomato stock (c) to the pot. Put the pot back over medium-high heat and bring up to a simmer. Once simmering, turn down to low and simmer for 10 minutes or until the potatoes are soft.
4. While the potatoes & vegetables are simmering, place the pieces of baguette (d) directly on the middle rack of your preheated 400 degree oven. Bake for 6-7 minutes or until the crust starts to turn golden brown. Remove from the oven and spread rouille (e) over each piece.
5. Check the potatoes with a fork to see if they are soft. If they are not soft, continue simmering for 2 minutes and check again. If they are soft, add the calamari and shrimp (f) to the pot. Simmer for 2 minutes.
6. After 2 minutes, taste the stew and add salt and pepper if you wish. Use a ladle to spoon the stew into your serving bowls.