½ pound jumbo shrimp (about 8-10), peels and tails on
1 pound squid tubes and tentacles, tubes sliced into ¼ -inch rings, beaks removed
Salt and pepper, to taste
¼ cup finely chopped parsley, for serving
Directions
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the shallot, garlic, and celery and cook until fragrant and soft, about 2-3 minutes. Stir in the chiles, and once incorporated, stir in the tomato paste and combine. As the paste starts sticking to the bottom of the pot, add the wine and bring to a simmer.
Cook until wine no longer smells bitter and reduces slightly, about 2 minutes, then add the crushed tomatoes and fish stock. Bring to a simmer and turn the heat to medium low. Cook until thickened, about 15 minutes.
Add the clams and mussels to the pot and cover. Cook until shells partially open, about 8 to 10 minutes. Before the shells open completely, add the shrimp and squid and nestle into the broth as much as possible. Cover again and cook until clams and mussels open and shrimp is completely pink, about another 5 minutes. Throw away any unopened clams and mussels.
Season to taste with salt and pepper (you may not need any). To serve, sprinkle with parsley.