Cataplana (Portuguese Seafood Stew) | America's Test Kitchen

Ingredients

• 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and cut in half crosswise
• ¾ teaspoon table salt , divided
• 2 tablespoons extra-virgin olive oil
• 12 ounces linguica sausage , quartered lengthwise and sliced ¼ inch thick
• 2 garlic cloves , minced
• ¾ teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• 1 large onion , halved and sliced thin
• 1 fennel bulb , stalks discarded, bulb halved, cored, and sliced thin lengthwise
• 1 red bell pepper , stemmed, seeded, and cut into ¼-inch-wide strips
• 1 (28-ounce) can whole peeled tomatoes , drained and chopped coarse
• 1 (8-ounce) bottle clam juice
• ½ cup dry white wine
• 3 pounds littleneck or Manila clams , scrubbed
• ½ cup chopped fresh parsley
• Lemon wedges