2 ounces grapeseed oil
8 ounces grilled chorizo
10 ounces chicken thigh, boneless and skinless
3 teaspoons minced garlic
12 (16/20 count) shrimp
12 ounces calamari
8 ounces scallops
10 ounces cod
10 ounces bluefish or mackerel
6 ounces peas
1 roasted red pepper, julienne
8 ounces white wine
5 cups Arborio rice, cooked, recipe follows
3 cups paella base, recipe follows
4 ounces butter
1 cup Spanish onions, finely diced
1 pound Arborio rice
1 bay leaf
1emon zest strip
3 cups white wine
Water, amount varies
Salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 tablespoon garlic, minced
1 teaspoon ginger, minced
1 cup Spanish onions, thinly sliced
1 cup fish stock
1 tablespoon saffron
1 tablespoon paprika
1 cup white wine
6 ounces whole peeled tomatoes, in juice
1 tablespoon salt
2 roasted red peppers
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