In a large pot, heat the olive oil over medium heat. Add the chorizo and sauté for about 3-4 minutes until it starts to brown. Add the onion, garlic, and bell pepper, and cook until the onion becomes translucent.

Add Tomatoes and Stock

Stir in the diced tomatoes, fish stock, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

Add Seafood

Add the prawns, mussels, and squid to the pot. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened.

Finish and Garnish

Stir in fresh parsley and adjust seasoning if necessary. Remove from heat.

Prepare the Romesco Sauce

Blend the Sauce

In a blender, combine the roasted red bell peppers, toasted almonds, roasted garlic, tomato paste, olive oil, red wine vinegar, and salt. Blend until smooth. Adjust seasoning to taste.

Prepare the Toasted Baguette

Toast the Baguette

Preheat the oven to 200°C (400°F). Brush the baguette slices with olive oil and place them on a baking sheet. Bake for about 5-7 minutes or until golden and crispy.