Instructions: *STOCK: or shellfish stock, canned low-salt chicken broth, bottled clam juice or water, etc.

INSTRUCTIONS: Cook the potatoes in a large pot of boiling, salted water until tender. Drain. Set aside.

Heat the oil in a large, heavy saucepan over medium heat.

Add the onion, garlic, fennel seeds, paprika, oregano and salt. Cook, stirring, until the onion is translucent, about 8 minutes.

Add the stock and tomatoes and their juices. Bring to a boil, reduce heat and simmer for 1 hour.

Cook the chorizo in a large skillet over high heat for about 10 minutes, breaking it into pieces with a spoon.

Add the clams and cook, stirring, for 2 minutes. Add to the broth mixture.

Bring to a boil, reduce heat, cover and simmer until the clams open, about 2 minutes. Discard any that do not open.

Add the prawns, potatoes and parsley. Simmer until the prawns are just cooked through, about 2 minutes.

Season with salt and pepper and serve.

Notes:
*Jody Denton and Marc Valiani of Lulu in San Francisco and Zibibbo in Palo Alto created this lusty shellfish stew, made slightly spicy by the addition of chorizo.

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