Spanish-Style Clam Stew with Garlic Toast

Heat the olive oil in a small saucepan over medium-high heat until it is warm. Add the garlic. Remove from heat and let stand for 15 minutes.Combine saffron and sherry in a small bowl.Heat the vegetable oil in a large roasting pan over medium-high heat. Add the chorizo and cook for 4 minutes or until lightly browned on all sides. Transfer the chorizo to a plate.Add the onion, 1 teaspoon salt and paprika to the roasting pan. Simmer for 5 minutes or until they are soft but not browned. Add the sherry mixture, clam juice, and the following 4 ingredients. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes or until the potatoes are tender.Brush the baguette slices with garlic butter and sprinkle with the remaining 1/4 teaspoon salt. Bake at 400 ° C for 10 minutes or until golden brown.Add the clams to the stew, cover and simmer for 5-6 minutes or until the clams are fully opened. (Discard those that don't cook.) Add the chorizo and orange zest. Cook until they are completely warmed up. Serve with garlic toast.