Mixed seafood paella with thai bird chile aioli

Yield: 6 servings

Measure Ingredient
Olive oil; to cook
4 cups Basmati rice
5 larges Shallots; minced
2 tablespoons Minced ginger
2 tablespoons Minced garlic
Salt; to taste
Freshly-ground white pepper; to taste
½ tablespoon Tumeric
7 cups Chicken stock
½ pounds Prince Edward Island mussels; scrubbed
½ pounds Clams; scrubbed
(manila; count necks, and little necks)
½ cup White wine
6 ounces Chilean bass; diced 1/2" thick
6 ounces Salmon; diced 1/2" thick
6 ounces Halibut; diced 1/2" thick
2 cups Snow peas; blanched
2 Egg yolks
1 tablespoon Minced Thai bird chiles
2 Garlic cloves
2 cups Canola oil
1 tablespoon Fresh lemon juice
Salt; to taste
Freshly-ground black pepper; to taste

In a hot oven-proof skillet coated with olive oil, sautee rice, shallots, 1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2 minutes. Add 6 cups stock and check for seasoning.

Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.

In a hot large saute pan coated with olive oil, saute garlic and ginger.

Add mussels and clams and cook until they start opening. Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.

For the Thai Bird Chile Aioli: In a food processor, add yolks, chiles, and garlic and puree. Slowly drizzle in oil to emulsify. Add juice and season.

Will keep in the refrigerator for 2 weeks.

For Plating: Serve the seafood mixture over the rice in the skillet, drizzled with aioli.

This recipe yields 6 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B32) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 1227 Calories (kcal); 79g Total Fat; (59% calories from fat); 30g Protein; 92g Carbohydrate; 108mg Cholesterol; 2647mg Sodium Food Exchanges: 5½ Grain(Starch); 2 ½ Lean Meat; 1 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

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