Cataplana (Portuguese Fish Stew)

Serves: 4 to 6 servings

Why this spice: Collected Foods spice seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

¼ cup extra-virgin olive oil
8 ounces linguiça, cut into 1/4-inch slices
1 large yellow onion (about 1 pound), cut in half lengthwise and thinly sliced lengthwise (about 3 cups)
2 medium-size fresh Cubanelle chiles, halved lengthwise, seeded, and sliced crosswise (about 1 1/2 cups)
4 large garlic cloves, sliced (2 tablespoons)
½ cup dry white wine
1 (14 1/2-ounce) can whole peeled tomatoes, crushed by hand and juices reserved
2 cups clam juice
2 bay leaves
1 ½ teaspoons sweet smoked paprika
½ teaspoon saffron threads, crushed
2 cups packed chopped kale
½ teaspoon kosher salt
¼ teaspoon black pepper
8 littleneck clams (about 9 ounces), scrubbed
8 ounces peeled and deveined tail-on raw large shrimp (about 12 shrimp)
4 ounces cleaned small squid tentacles (12 to 15 small tentacles), rinsed
8 mussels (about 4 ounces), scrubbed and debearded
Portuguese rolls, warmed

Warm oil in a wide pot or cataplana over medium heat. Soften onion, peppers, and garlic until fragrant.
Stir in tomato, paprika or Aleppo-style heat, and a splash of wine or stock; simmer 10 minutes to thicken slightly.
Nestle fish and shellfish into the sauce. Cover and cook until fish flakes and shellfish open, 8–12 minutes; discard any that stay closed.
Finish with herbs and lemon. Serve with crusty bread.

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