Paella
Serves 4

 4 cups Long-Grain Rice
1 Onion, diced
2 pinches Saffron Threads
6 oz. Monkfish
1 cup AP Flour
1 tsp. Cumin
Salt and pepper
1/4 cup Olive Oil
8 oz. Chorizo
12 Littleneck Clams
1 Tbsp. Garlic, chopped
12 Mussels
12 Shrimp
1/4 cup Red Pepper, diced
1/4 cup Red Onion, diced
1/4 cup Zucchini, diced
1/4 cup asparagus, chopped
1/2 cup White Wine
Zest of 1 1/2 Lemons
6 cups Fish Stock
1 1/2  Lemons juiced
1/2 cup Tomato, diced
2 tsp. Cumin 
4 tsp. Pesto
2 Tbsp. Parsley, chopped
Salt and Pepper to taste

 
   Start by cooking the rice according to directions on the box, with the onion and saffron threads in a heavy pan until al dente. Allow the rice to cool and reserve for later. Dredge the monkfish in a mixture of flour, corn flour, cumin, salt and pepper. Pan-sear the monkfish in some of the olive oil, 3 to 5 minutes on each side. Sauté the fish several minutes longer, until medium to well-done. In a separate sauté pan, combine the remaining olive oil, chorizo, garlic, clams, shrimp, mussels, red pepper, red onion, zucchini and asparagus. Cover and cook for several minutes. Deglaze the pan with white wine. Next, add the reserved rice, fish stock and lemon zest. Cook until the rice is tender. Add salt and pepper to taste.  Next, combine the juice of the lemon with a pinch of cumin and the pesto. Arrange a large serving bowl with rice in the middle, the shellfish around the edges, and the seared monkfish on top of the rice. Garnish with a drizzle of the pesto mixture, diced tomatoes and chopped parsley.