Add half the
peas to a food processor with 4 tablespoons of olive oil, juice of 1
lime, some salt and pepper to taste and blend to a
puree
Truffle mushrooms,
pea puree, broccoli, edamame, lentils, quinoa, potato,
peas, mix of super greens and
lime dressing
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango
puree (plus 1 tablespoon) 3
limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen
peas (thawed) Kosher salt and freshly ground black pepper (to taste)