Ease of preparation rating: Complex.
Yield: 4 servings.
Ingredients:
1g Saffron
4 cups (1L) fish stock
3 tablespoons (45 ml) canola oil
1 white onion, diced
3 cloves garlic, minced
2 whole Chorizo sausages, raw and removed from casing
1 cup (240ml) white wine
2 cups (480ml) Arborio rice
1 can (8oz. or 240g) crushed tomatoes
2 tablespoons (30ml) Chipotle paste
1 lb (450g) halibut, cut into large cubes
Salt and pepper, to taste
1 tablespoon (15ml) smoked paprika
2 tablespoons (30ml) fresh cilantro, chopped
¼ cup (60ml) Parmesan cheese, grated
1 lime, cut into 4 wedges
2 tablespoons (30ml) olive oil
Method:
Preheat oven to 375oF (190oC).
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 3-4 minutes.
Add pieces of Chorizo sausage, and cook until they start to brown.
Add rice, and toast for 1 minute.
Deglaze with white wine, and let reduce by half.
Add crushed tomatoes, and cook for 2 minutes.
Add smoked paprika and chipotle, and cook for 1 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.
Add pieces of halibut to the rice gently.
Place the skillet in the oven for 8-10 minutes, or until the fish is perfectly cooked.
Remove skillet from oven.
Serve hot and drizzle with olive oil.
Garnish with cilantro and Parmesan cheese.
You might also like these recipes
