Recipe: Saffron Halibut ‘Paella’

Ingredients

YIELDS: 2

Saffron Risotto

4 T. Canola oil

1/4 c. Yellow Onion, Minced

2 T Celery, Minced

2 T Garlic, Minced

8 oz. Arborio Rice

3 c. White Wine

1 tsp Saffron

Pinch Tumeric

3 c. Water

Pinch Kosher Salt

Pinch White Pepper, Ground

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2 6-Ounce Pieces of Halibut

2 oz. white wine

1 dozen Mussels

6 large Shrimp, peeled

Garlic Butter

Chorizo Vinaigrette

1/2 c. Ground Mexican Chorizo

1/2 c. Spanish dried chorizo, decased and diced

1/3 c. Extra Virgin Olive Oil

1 T. Garlic, Minced

1 T. Shallot, Minced

1/3 c Sherry Vinegar

Method:

In a medium-sized sauce pan, heat canola oil over medium-high heat.

Add onions and cook until translucent, then add celery and garlic, and cook for 3-4 minutes, continually stirring with a wooden spoon.

Add rice, and toast for 1-2 minutes.

Deglaze with white wine, and let reduce by half, continually stirring with a wooden spoon.

Add water, 25% at a time and continue stirring. Add the saffron and tumeric with the first 25%.

Gently stir constantly until the rice has absorbed all the liquid and season with salt and pepper.

If the rice needs to cook more, add water until you reach the desired consistency.

Set aside.

For the Chorizo Vinaigrette, heat half the olive oil in a sauté pan on medium-high heat.

Add the Mexican chorizo and Spanish chorizo, and cook through. The oil will be a bright red.

Add the shallots and garlic and cook for an additional 2 minutes.

Add sherry vinaigrette and simmer for 5 minutes, and add the remaining oil.

Set aside.

Season and sear your Halibut in a sauté pan and cook through. Set fish aside.

In a large sauté pan, bring the white wine to a simmer and add the shrimp, mussels, and the risotto. Stir constantly with a wooden spoon until the risotto is creamy and the shrimp and mussels are cooked through. Stir in the garlic butter.

Serve the Risotto in two large pasta bowls, dividing the seafood equally, and gently add the pieces of halibut atop the rice.

Sauce the fish with the Chorizo vinaigrette.

Garnish with minced chives and serve!