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Chorizo and halibut paella
Oyster po-boys with chipotle mayo slaw
1 gram saffron
4 cups (1 liter) fish stock
3 tablespoons (45 milliliters) canola oil
1 white onion, diced
3 cloves garlic, minced
2 whole chorizo sausages, raw and removed from casing
1 cup (240 milliliters) white wine
2 cups (480 milliliters) arborio rice
1 can (240 grams) crushed tomatoes
2 tablespoons (30 milliliters) chipotle paste
450 grams halibut, cut into large cubes
Salt and pepper, to taste
1 tablespoon (15 milliliters) smoked paprika
2 tablespoons (30 milliliters) fresh cilantro, chopped
1/4 cup (60 milliliters) Parmesan cheese, grated
1 lime, cut into 4 wedges
2 tablespoons (30 milliliters) olive oil
Preheat oven to 375F (190C).
In a medium-sized sauce pan, warm fish stock with saffron over medium heat until the liquid becomes a bright yellow color.
Remove from heat and set aside.
In a large skillet, heat canola oil over medium-high heat.
Add onions and garlic, and cook for three to four minutes.
Add pieces of chorizo sausage, and cook until they start to brown.
Add rice, and toast for one minute.
Deglaze with white wine, and let reduce by half.
Add crushed tomatoes, and cook for two minutes.
Add smoked paprika and chipotle, and cook for one minute.
Add half the saffron fish stock, and gently stir constantly until the rice has absorbed all the liquid. Repeat with the second half of the fish stock.
If the rice needs to cook more, add water until you reach the desired consistency.
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