Parihuela Salvaje

Name: Parihuela Salvaje
Ingredients: 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