Sicilian Couscous with Shrimp

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2 cups couscous (quick cook couscous may be substituted, stock may need to then be reduced)

1/4 cup and 2 tablespoons olive oil

Salt and ground black pepper

1 small onion, diced, about 1/2 cup

1/4 teaspoon saffron

1 tablespoon tomato paste

1/4 teaspoon red pepper flakes, more if desired

2 1/2 cups hot fish stock enriched with shrimp shells (see recipe below)

1/2 pound fresh small shrimp, peeled and deveined

1/2 pound calamari, cleaned and cut into rings

1/4 cup shelled almonds, ground in processor very fine