Shrimp & Clam Stew with Saffron and Crusty Bread

Ingredients

• •1 lb littleneck clams, scrubbed
• •3/4 lb large shrimp (16/20), peeled and deveined, shells reserved
• •1 cup dry white wine, divided
• •2 cups water
• •3 tbsp olive oil, divided
• •1 medium yellow onion, finely diced
• •4 cloves garlic, thinly sliced
• •1/2 tsp smoked paprika
• •1 pinch saffron threads (about 1/4 tsp)
• •1/4 tsp crushed red pepper flakes
• •1 can (14 oz) whole peeled San Marzano tomatoes, crushed by hand
• •1 tsp kosher salt, plus more to taste
• •2 tbsp flat-leaf parsley, roughly chopped
• •1 tbsp unsalted butter
• •4 thick slices crusty bread, for serving

Instructions

1. 1.Make a quick shrimp stock: combine the reserved shrimp shells, 2 cups of water, and 1/2 cup of the white wine in a small saucepan. Bring to a boil, then simmer for 10 minutes. Strain and discard the shells; set the stock aside.
2. 2.Bloom the saffron: crumble the saffron threads into 2 tbsp of the warm shrimp stock and let steep for at least 5 minutes.
3. 3.Heat 2 tbsp olive oil in a large cast iron skillet or wide Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6 minutes.
4. 4.Add the sliced garlic, smoked paprika, and red pepper flakes. Stir and cook for 1 minute until fragrant.
5. 5.Pour in the remaining 1/2 cup white wine and let it reduce by half, about 2 minutes.
6. 6.Add the crushed San Marzano tomatoes with their juices, the saffron with its soaking liquid, and the remaining shrimp stock. Stir in 1 tsp kosher salt. Bring to a gentle simmer and cook uncovered for 10 minutes to let the flavors meld.
7. 7.Increase heat to medium-high. Add the clams, hinge-side down if possible, and cover the pan. Cook for 5–7 minutes, shaking the pan occasionally, until the clams have opened. Discard any that remain closed.
8. 8.Nestle the shrimp into the broth around the clams. Cover and cook for 2–3 minutes, until the shrimp are just pink and curled through.
9. 9.Remove from heat. Add the butter and swirl the pan until it melts into the broth. Taste and adjust salt.
10. 10.Toast the bread slices until golden in a dry skillet with the remaining 1 tbsp olive oil, or under the broiler.
11. 11.Ladle the stew into wide bowls, making sure each gets a good share of clams and shrimp. Scatter the chopped parsley over the top and serve with the toasted bread alongside for soaking up the broth.