In a medium pan, combine 2 cups water with shrimp heads and tails. Bring to a simmer over medium heat. Cook for 20 minutes. Strain out the shrimp shells and set the stock aside.
In a large sauce pan, heat the olive oil over medium-high heat then add the potato, onion, bell pepper, chorizo, and garlic. Saute until the onion is tender and translucent, about 4 to 5 minutes. Stir in the cumin, paprika, bay leaves. Add the vegetable stock and shrimp stock, bring to a simmer and cook for 6 to 8 minutes to allow the flavors to infuse. Stir in the sriracha.
Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes.
To serve, spoon the soup into bowls and garnish with chopped cilantro. Serve with lime wedges.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Herb Mesa