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Ingredients

• 3 large tomatoes, about 1 1/2 lb. total, cored
• 1/2 cup olive oil
• 2 slices whole grain bread, crusts removed
• 2 dried ají amarillos, soaked in warm water,
  stemmed, seeded and deveined
• 6 dried Hungarian cherry chilies, soaked in
  warm water, stemmed, seeded and deveined
• 1 small dried red chili
• 1/2 jalapeño pepper, seeded, deveined and
  thinly sliced
• 4 garlic cloves, minced
• 1/4 cup blanched almonds, lightly toasted
• 1/4 cup blanched hazelnuts, lightly toasted
• 2 Tbs. finely chopped fresh flat-leaf parsley
• 1 tsp. smoked paprika
• 1 Tbs. red wine vinegar
• 2 tsp. kosher salt, plus more as needed
  
  

• 8 oz. small squid, cleaned
• 8 oz. medium shrimp, peeled and deveined
• 1 monkfish fillet, about 8 oz., cut into 1-inch
  cubes
• 1/4 cup olive oil
• Salt and freshly ground pepper, to taste
• 18 Manila or other small clams, scrubbed and
  any that do not close when touched discarded
• 18 mussels, scrubbed and any that do not close
  when touched discarded

Description

If Dried ají Amarillos Arent Available, Use Other Driedchilies Such As Anchos Or The More Traditional ñoras Forthis Classic Spanish Dish.

Williams-Sonoma