Paella with Chorizo, Shrimp, Calamari, Mussels, Green Peas, and Curry Butter
"One tasty Paella from D.C.'s Jonathan Dearden!..."
INGREDIENTS
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2 tablespoons whole cumin
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2 tablespoons whole coriander
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1 and 1/8 teaspoons chili flake
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1 and 1/2 tablespoons turmeric
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1 and 1/2 tablespoons curry powder
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1/4 cup olive oil
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1 and 3/4 cups white onion (peeled, diced)
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2 tablespoons garlic (peeled, minced)
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2 and 1/2 teaspoons Kosher salt
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2 tablespoons Paella spice (recipe above)
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1/3 teaspoon saffron
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4 and 1/2 cups calasparra or aborio rice
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4 cups white wine
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16 cups chicken stock
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4 sticks unsalted butter (softened)
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2 and 1/2 teaspoons turmeric
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3 teaspoons curry powder
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3 and 1/2 teaspoons Kosher salt
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1 bunch cilantro (finely chopped)
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1 cup store-bought mango puree (plus 1 tablespoon)
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3 limes (zested, juiced)
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1/4 cup olive oil
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3 links fresh chorizo (casing removed, diced)
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1/2 pound swordfish or bass fillets (skinless, diced)
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1 pound shrimp (cleaned, deveined)
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1 pound mussels (cleaned, rinsed, cracked or open mussels discarded)
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1/2 pound calamari (tubes and tentacles only)
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1 pint cherry tomatoes (halved)
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2 cups frozen peas (thawed)
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Kosher salt and freshly ground black pepper (to taste)
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