Parihuela Salvaje

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2 tablespoons olive oil

2 tablespoons achiote paste

1 large onion, chopped

1/4 pound Spanish Chorizo sausage, finely chopped

2 carrots, thinly sliced

2 celery stalks, thinly sliced

4 garlic cloves, minced

2 Serrano chilies, seeded, minced

1/2 cup dry white wine

1 cup fish stock or bottled clam juice

1 12ounce can plum tomatoes with juices

6 sprigs fresh oregano

2 bay leaves

20 littleneck clams or mussels, cleaned

1 pound medium shrimp, peeled, deveined

1/2 pound squid, sliced on diagonal 1/4inch thick

1/2 pound swordfish, cut into 1inch cubes

Chopped fresh cilantro