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)
Rub: 2 tablespoons
cracked black pepper 1 tablespoon coarse kosher salt 1
teaspoon granulated garlic 1
teaspoon granulated onion 1
teaspoon dried parsley 1 tablespoon
chili powder 1
teaspoon dried oregano 1 tablespoon hot Hungarian paprika