Chorizo and halibut paella
Ingredients
- 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
Directions
- 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.
